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The Bomb Pumpkin Soup Recipe

Experience pure autumn bliss with this incredible harvest pumpkin soup, hailed as the best ever! This recipe, originally featured in *belle* magazine, delivers an unbelievably creamy and flavorful soup that's guaranteed to impress. Warm spices and perfectly roasted pumpkin create a symphony of taste sensations. Get ready for a taste of 'amazing'!

Prep Time 20 mins
Cook Time 35 mins
Calories 191.5 kcal
Protein 12g
Rating 4.3 (3 Reviews)
The Bomb Pumpkin Soup 129

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Bomb Pumpkin Soup

  • 2 tablespoons butter
  • 2 carrots, chopped
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  • 1 medium onion, chopped
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  • 1 bay leaf
  • 4 cups vegetable or chicken stock
  • 1 (15-ounce) can pumpkin puree
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  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
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  • 1/4 cup roasted, hulled pumpkin seeds
  • 2 celery stalks, chopped
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • pepper to taste
  • 1/4 cup roasted peanuts (optional garnish)

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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!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

49g

Fat

32g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Lunch Main Dish / Dinner Side Dishes American Vegetarian Gluten Free Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Soups Stews Fruit Vegetables Dinner Party Fall Dietary Low Sodium Seasonal Low Calorie Low Carb Low In Something Squash Brunch