A Delicious Pumpkin Soup Recipe
Pumpkin soup is great on a cold day because it is thick and hearty and it warms you up. This recipe is very easy to make. You can reduce the fat content of this soup by using 2% milk. I do not recommend using skim milk.
If you cannot find fresh pumpkin you can substitute canned pumpkin. If using canned pumpkin, add the pumpkin to the pot when you add the vegetable stock.
4 Tablespoons of Olive Oil
1 Sliced Onion
6 Cups of Pumpkin Cut Into Chunks
2 Cups of Sliced Peeled and Sliced Potatoes
3 Cups of Vegetable Stock
2 Cups of Whole Milk
1/4 Teaspoon of Ground Nutmeg
1 Teaspoon of Chopped Tarragon
Salt and Pepper to taste
- Heat the Olive Oil in a large pot over medium heat. Add the onion and saute for about 5 minutes.
- Stir in the pumpkin and potatoes. Cover the pot and sweat the potatoes and pumpkin over low heat for about 10 minutes. Stir occasionally to prevent sticking.
- Add the stock, milk, nutmeg and tarragon. Bring just to a boil then reduce heat to low and simmer for about 10 minutes, until the potatoes and pumpkin are tender.
- Remove the soup from the heat. Use an immersion blender to blend the soup until smooth.
- Add salt and pepper.
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