The Bomb Pumpkin Soup Recipe

Ingredients for The Bomb Pumpkin Soup

• 2 tablespoons butter
• Carrot
• Banana
• Onion
• Shallot
• Garlic Clove
• 1 bay leaf
• Chicken Stock
• Canned Pumpkin
• Canned Unsweetened Coconut Milk
• Sweetened Condensed Milk
• 1/4 teaspoon ground nutmeg
• Cinnamon
• Coriander
• Ground Allspice
• Curry Powder
• Pumpkin Seeds

How to Make The Bomb Pumpkin Soup

1. Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium-high heat.
2. Add 1 medium onion, chopped, 2 carrots, chopped, 2 celery stalks, chopped, and sauté until softened, about 10 minutes. Stir in 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1 bay leaf.
3. Remove the bay leaf.
4. Transfer the mixture to a food processor and blend until completely smooth.
5. Return the mixture to the pot.
6. Add 4 cups vegetable or chicken stock, 1 (15-ounce) can pumpkin puree, 1/2 cup heavy cream, and 1/4 teaspoon salt.
7. Bring the soup to a boil over medium-high heat, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
8. Let the soup cool slightly.
9. Working in batches, carefully puree the soup in a blender until exceptionally smooth and creamy.
10. Return the soup to the pot.
11. Season to taste with salt and pepper.
12. Bring the soup to a gentle simmer.
13. Divide the soup among serving bowls and garnish with 1/4 cup roasted, hulled pumpkin seeds or roasted peanuts.
14. Enjoy this incredibly delicious and satisfying soup!