This pumpkin soup recipe has a velvety texture and a delicate, savory flavor perfect for a light lunch or a refined first course. The real treat is that it’s as easy to prepare and healthy as it is delicious!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 2 tablespoons extra virgin olive oil
- 3 medium shallots, chopped
- 2 garlic cloves, chopped finely
- 5 cups chicken stock
- 1 medium pie pumpkin (3 lbs.), seeded and cubed
- 3 large potatoes (2 lbs.), peeled and cubed
- ½ cup heavy cream
- ¼ teaspoon black pepper
- Salt, to taste
In a large saucepan, sauté the shallots and garlic over medium heat until they turn translucent and tender. Add the chicken stock, pumpkin, and potatoes to the pan and bring to a simmer. Allow the vegetables to simmer gently for 35-50 minutes, until they’re tender. Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Season the soup with salt and pepper.