If you’re looking for the perfect fall dish, look no further than this over-the-top pumpkin soup. Not only does it utilize one of our favorite autumn vegetables, it’s flavorful and creamy and the ultimate warm dish for a chilly fall day. Did we mention it’s super easy too? We use a pumpkin puree so this dish can be made in under 30 minutes, making it the perfect quick dinner fix. Saute up some onion and garlic, throw in some thyme and sage and top with a bit of vegetable broth and cream for an indulgent soup that’s light on calories without sacrificing flavor.
Follow along with our host in this video as you learn how to cook this simply delicious pumpkin soup. Once you taste how good this dish is, it will immediately become a seasonal favorite!
Pumpkin Soup Recipe
4 cups pumpkin puree
1 cup heavy cream
4 cups vegetable broth
1 medium onion, small diced
3 cloves garlic, minced
1 tsp dried sage
1 tbsp dried thyme
1 tsp paprika
Salt & pepper to taste
Add about a tablespoon of olive to a dutch oven or large sauce pan. Add the onion and sweat until translucent, about 5 minutes. Add in the garlic, sage, paprika and thyme and cook until the garlic is fragrant, about 1 minute.
When the garlic is done, add in the broth and pumpkin and season with a pinch of salt and pepper. Give the ingredients a good stir to combine and bring to a boil. Then cover and let simmer for about 20 minutes.
When soup is done, add in the heavy cream. You can serve as is for a more rustic dish or puree with an emulsion blender until everything is smooth.
Serve warm garnished with a sprinkle of paprika, a sprig of fresh thyme or some homemade croutons.
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Talent: Lauren Nolan of Lake Shore Lady
Shot and edited by: Matt Rice
Royalty Free Music courtesy of Audio Network titled: “Harvest” by Jeremy Sherman
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