Pumpkin Soup
This is an easy soup to make on a busy night, especially if you used canned pumpkin. I have made my own roasted pumpkin puree for other recipes on this blog, but for this soup, canned pumpkin works great. And it's just so much easier.
Prep Time 20 minutes
Cook Time 1 hour
Calories 365 kcal
Ingredients
- 1 Tablespoon olive oil
- 1 cup sweet onion chopped
- 1 clove garlic minced
- 1/2 teaspoon fresh thyme chopped
- 6 cups chicken broth
- 4 cups pumpkin puree (I use canned)
- 1 1/2 teaspoons Kosher salt
- dash black pepper (to taste)
- 1/2 cup heavy cream
- 1 teaspoon fresh parsley chopped (for garnish)
Instructions
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In a large stockpot over medium heat, heat the oil and saute the onions for ten minutes. Stir in the garlic and thyme and saute for two minutes.
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Stir in the chicken broth and pumpkin. Simmer on low for 30 minutes.
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Using an immersion blender, blend the soup until smooth and cook on a simmer for another 30 minutes.
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Add the salt and pepper (to taste). Then stir in the heavy cream. Serve and garnish with fresh parsley.
