Karin’s Creamy Pumpkin Soup π
Description:
This soup is honestly to DIE for!! In fact, I can’t wait to make it again!!! And soon!! I became quite excited about it while I was typing the recipe out!!! LOL!! The nutmeg added really makes it! If making this soup in advance, leave the egg yolks and cream out until close to serving time. If freezing the soup, leave the egg yolks and cream out until thawed and heated.
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Total Time: 40 minutes
- Serving Size: 6
- Calories per Serving: 276.3
- Fat Content: 12.5g
- Saturated Fat Content: 6.6g
- Cholesterol Content: 95.9mg
- Sodium Content: 343.3mg
- Carbohydrate Content: 34g
- Fiber Content: 2g
- Sugar Content: 8.8g
- Protein Content: 11.1g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin | 2 |
| Onion | 1 |
| Garlic | 2-3 cloves |
| Bay leaves | 5 |
| Nutmeg | 2-3 teaspoons |
| Milk | 1 cup |
| Butter | 2 tablespoons |
| Parsley | 1 sprig |
| Spring onion | 2 stalks |
| Salt | To taste |
| Pepper | To taste |
| Egg yolks | 1 |
| Cream | 1/4 cup |
| Chicken stock | 5 cups |
Instructions:
- Peel, seed and dice the pumpkin.
- Saute the onion and garlic in a deep pan until they are soft and translucent.
- Add the diced pumpkin to the pan and cook along with the garlic and onions for 3-4 minutes, allowing the flavors to meld together.
- Pour in the chicken stock and bring it to a gentle boil.
- Reduce the heat, and add the bay leaves to infuse their aromatic essence into the soup.
- Cover the pan and let it simmer for 15-20 minutes, or until the pumpkin is tender and can be easily mashed.
- Remove the pan from the heat and carefully transfer the soup to a blender. Puree until smooth and creamy.
- Return the pureed soup to the pan and place it over low heat.
- Stir in the hot milk, nutmeg, salt, and pepper to taste. Let the flavors meld together for a few minutes.
- In a separate bowl, beat the egg yolks and cream together until well combined.
- Take 1 cup of the hot soup and, a drop at a time, whisk it into the beaten egg yolks and cream. This helps to temper the eggs, preventing them from scrambling when added to the hot soup.
- Pour the egg mixture back into the soup and stir gently until incorporated. Be careful not to boil the soup at this stage.
- Cut the butter into small pieces and stir them into the soup until melted and creamy.
- Serve the soup piping hot! Garnish each bowl with a small swirl of cream and a sprinkle of finely chopped spring onions (and/or parsley) for added freshness and flavor.
- Enjoy every spoonful of this YUMMY soup!
Tips:
- To make this soup even creamier, you can add a splash of heavy cream or coconut milk.
- Adjust the seasoning according to your taste preferences. You can also add other spices like cinnamon or ginger for a flavor twist.
- This soup freezes well, so you can make a big batch and store it in individual portions for quick and easy meals on busy days.
Keywords:
Lunch/Snacks, Low Protein, Low Cholesterol, Healthy, Less than 60 Minutes, Freezer Friendly, Stove Top, Easy
This creamy pumpkin soup is the perfect comfort food for any time of the year! Whether you’re looking for a quick and easy lunch or a cozy dinner option, this recipe is sure to satisfy your cravings. So go ahead, gather your ingredients, and get ready to indulge in a bowl of pure deliciousness!
