Creamy Pumpkin Soup

Smooth, thick, velvety, and completely comforting creamy pumpkin soup is so easy to make! All you need are a few ingredients and a minimal time to put it together. This is the ultimate fall soup recipe!

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PRINTABLE RECIPE: https://thestayathomechef.com/pumpkin-soup/



Ingredients

1 pie pumpkin seeded and quartered
1 tablespoon olive oil
3 tablespoons salted butter
1 medium white or yellow onion peeled and diced
4 medium carrots peeled and sliced
3 celery ribs sliced
4 cups vegetable broth
1 teaspoon salt or to taste
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 cup heavy cream

Instructions

1 Preheat the oven to 425 degrees Fahrenheit. Quarter and seed pumpkin. Brush with olive oil and place on a parchment lined baking sheet and roast for 35-40 minutes.

2 Melt the butter in a large pot over medium-high heat. Add in onion and saut until onions are soft and translucent, about 5 minutes.

3 Add in carrots, celery, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.

4 Reduce heat to medium-low and simmer until vegetables are tender, about 15-20 minutes. While vegetables are simmering, peel the finished roasted pumpkin and add in pumpkin flesh to the pot. Remove from heat.

5 Puree using an immersion blender, or transfer in batches to a food processor or blender fitted with a vented lid. Blend until smooth. Stir in heavy cream and serve hot.


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