Pumpkin soup. Check Out Pumpkin Soup Recipe On eBay. Fill Your Cart With Color Today! A creamy pumpkin soup for autumn.

Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Pumpkin soup in the fall is something that never gets old. You can have Pumpkin soup using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Pumpkin soup

You need 3 lbs of pumpkin.
It's 3 of large leeks.
It's 2 teaspoons of paprika.
Prepare 1/4 teaspoon of cayenne pepper.
It's 17 oz of cream.
Prepare 1/2 cup of water.
Prepare to taste of salt.
Prepare to taste of Extra Virgin Olive Oil from Spain.

It's healthy, super creamy, and keeps you cozy. You can use various winter squashes to make this soup but our top two favorite types are. In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth.

Pumpkin soup step by step

Wash the leeks thoroughly, making a lengthwise cut to separate the layers and remove any dirt with running water..
Put 8 generous tablespoons of Extra Virgin Olive Oil from Spain in a large pan fry the sliced leeks until they start turning golden around the edges, and smell delicious!.
Add the pumpkin, cut into cubes, season to taste and cook for 2-3 minutes. The pumpkin is absorbing the flavour of the leeks and the Extra Virgin Olive Oil from Spain..
Add the paprika and cayenne. Stir well so all the flavours mix together..
Add the half cup of water. Remember that a pumpkin is 90% water, and it will give off that water while cooking. Put a lid on the pan and simmer for 30 minutes until the pumpkin is tender..
After 30 minutes, beat the mixture with a hand-held blender or in a food processor until you have a smooth cream. In the last few seconds of beating, add the single cream..
To decorate the soup, put a couple of tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and flash-fry some little cubes of pumpkin..
Serve the soup with the pumpkin ‘croutons’ and a drizzle of Extra Virgin Olive Oil from Spain to add its incomparable smoothness and texture..

Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. This butternut squash soup is so full of flavor that you won't miss the meat or dairy! The added can of pumpkin helps to make the soup creamy and smooth, while the coconut milk adds a light sweetness. Heat the olive oil in a medium saucepan over medium heat until shimmering. So here's what you need for the soup: pumpkins (pumpkin puree), stock (vegetable or chicken), heavy cream, nutmeg, maple syrup, salt, and pumpkin seeds.