Recipe: Yummy Creamy Butternut Pumpkin Soup

Creamy Butternut Pumpkin Soup. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Easy homemade butternut squash soup is naturally thick and creamy, perfect for the season when squash is available in abundance. Full of butternut flavour, this soup is perfect for when you're craving a warm and creamy bowl of comfort.

Creamy Butternut Pumpkin Soup Strain your pumpkin & onion keeping a little of the stock set aside , Then add your diced bacon and blend with a mixer until pureed add your fresh cream and a little of your vegetable stock. The only thing that's spooky about this pumpkin soup recipe is the idea of sharing it. Because once you taste how creamy, velvety, and comforting it is, you'll want it all for yourself. You can have Creamy Butternut Pumpkin Soup using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Creamy Butternut Pumpkin Soup

  1. It's 1 kg of butternut pumpkin.
  2. You need 1/2 of diced onion.
  3. Prepare 50 grams of butter.
  4. Prepare 2 cup of vegetable stock.
  5. It's 1 cup of thickened cream.
  6. It's 2 tbsp of sour cream.
  7. Prepare 2 of diced potatoes.
  8. Prepare 1 of Finely chopped chives.
  9. It's 1 of Salt and white pepper, to taste.

Jack-'o-lanterns are great, but pumpkin soup is even better because, well, it's edible. Instant Pot Creamy Butternut Pumpkin Soup is made with fresh butternut squash, fresh pumpkin, a chicken broth base, seasoned with thyme and sage, with cream… for a warm, quick and easy, delicious Fall Soup! *As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, which means that I may make a commission. This creamy pumpkin soup is like silk in a bowl. smooth and tasty - without dairy or cream :-) The luscious texture is created by adding blended cashew nuts at the end of the recipe!

Creamy Butternut Pumpkin Soup instructions

  1. Heat butter in a large saucepan and saute onion until soft..
  2. Add vegetable stock, pumpkin and potatoes and cook until soft..
  3. Puree soup with a blender..
  4. Stir in cream and heat again but do not boil..
  5. Garnish with sour cream and a sprinkle of chives.

This is a family favorite of ours, and I hope you will enjoy it as much as we do. The only sweetener in the soup are the natural ones coming from the butternut squash and pumpkin. The other ingredients you'll use are an onion, garlic, coriander and white pepper. I liked using the white pepper because the flavor was more complex and there was less heat. A creamy luscious pumpkin soup with extra intense pumpkin flavours, made without chopping the pumpkin!

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