Creamy Butternut Pumpkin Soup. I added bacon and garlic to give it a boost. Delicious and extremely easy, the cream cheese was a great idea as I added light Phili to keep the kilos off.. Peel & dice your Pumpkin, Onion & Bacon.
Cut the pumpkin and butternut squash into quarters and scoop out the seeds.
Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
This deliciously indulgent Butternut Squash Pumpkin Soup is not only dairy-free but a healthy fall addition to your menu.
You can have Creamy Butternut Pumpkin Soup using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Creamy Butternut Pumpkin Soup
- It's of butternut pumpkin.
- You need of diced onion.
- Prepare of butter.
- You need of vegetable stock.
- It's of thickened cream.
- It's of sour cream.
- Prepare of diced potatoes.
- It's of Finely chopped chives.
- You need of Salt and white pepper, to taste.
Creamy and thick with a hint of cinnamon and chili spice you'll love the flavor of this soup. Comforting soups are perfect during the fall and winter months so try this Acorn Squash Soup or this Creamy Potato Soup to stay warm. Jack-'o-lanterns are great, but pumpkin soup is even better because, well, it's edible. And don't be intimidated by the idea of inviting this hefty, tough-skinned gourd into your kitchen.
Creamy Butternut Pumpkin Soup instructions
- Heat butter in a large saucepan and saute onion until soft..
- Add vegetable stock, pumpkin and potatoes and cook until soft..
- Puree soup with a blender..
- Stir in cream and heat again but do not boil..
- Garnish with sour cream and a sprinkle of chives.
As long as you've got a sharp, all-purpose knife and sturdy cutting board handy, you're good to go. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Add the pumpkin puree, butternut squash, chicken stock. Sour cream or plain yogurt (optional) Directions.