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Creamy Autumn Pumpkin And Vegetable Soup

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Ingredients
  Olive oil 2 Tablespoon
  Chopped yellow pepper 3 Cup (48 tbs) (2 Medium)
  Chopped carrot 1 1⁄2 Cup (24 tbs) (About 2 Medium)
  Chopped onion 1 Cup (16 tbs) (About 1 Medium)
  Smoked paprika 3⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Chicken broth 5 Cup (80 tbs), divided
  Canned pumpkin 15 Ounce (1 Can)
  Salt 3 Teaspoon
  Sugar 2 Tablespoon
  Whipping cream 1 Cup (16 tbs)
Directions

Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes. Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
10
Fall is the season for colors, so warm soups are ideal essentials and when made with variations they are treats indeed. Watch Chef Ginny Mc Cormack showing how to make a creamy, nutritious and thick Autumn pumpkin soup with pumpkin, vegetables and some common seasonings.

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