This delicious pumpkin soup recipe by The Stay At Home Chef on YouTube will bring you comfort for sure! It’s creamy, yummy, and so satisfying, perfect to pair with any meal and best served on cold days. Learn how to easily make this with only a few simple ingredients here.
Ingredients:
- 1 piece of pumpkin, seeded and sliced into quarters
- 1 tbsp of olive oil
- 3 tbsp of salted butter
- 1 medium white or yellow onion, peeled and diced
- 4 medium carrots, peeled and sliced
- 3 ribs of celery, sliced
- 4 cups of vegetable broth
- 1 tsp of salt, or to taste
- ½ tsp of ground nutmeg
- ¼ tsp of black pepper
- 1 cup of heavy cream
Directions:
Step 1
Preheat your oven to 425°F, then line a baking sheet with parchment paper, and set it aside. Next, cut the pumpkin into quarters, then scrape off all of the seeds, and place them on the prepared baking sheet. Put it in the preheated oven and let them roast for about 35 to 40 minutes, then while waiting for the pumpkin to roast, place a large pot on a stove over medium-high heat, then add the butter and let it melt, and the diced onions. Give them a good toss and saute for about 5 minutes or until soft and translucent, then add the carrots, celery, and vegetable stocks, and season them with salt, nutmeg, and black pepper.
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Step 2
Stir them together to combine and bring them to a boil, then reduce the heat to medium or low, and let it simmer for about 15 to 20 minutes or until the vegetables are tender. While simmering, remove the roasted pumpkin from the oven, then peel off the skin, and add the flesh to the pot. Remove the pot from the heat, then emulsify or blend the mixture in a food processor until smooth, and then stir in the heavy cream until incorporated. Serve while still hot and enjoy!
*These amazing images are all credited to The Stay At Home Chef via YouTube. Check their other content and follow for more!
How To Make Creamy Roasted Pumpkin Soup
