So Easy! How to make Creamy Pumpkin Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth can be more nutritious and flavorful.

Place a towel over the cutting board for stability.

Cut both ends of the pumpkin to create a flat base.

Peel the pumpkin carefully, working one side at a time.

Remove all seeds from the pumpkin and save them for roasting or feeding chickens.

Cut the pumpkin into long strips and then into 1-inch pieces.

Chop the onion into very small pieces.

Prepare the spices: 1 tablespoon sage, 1 teaspoon thyme, 1 teaspoon rosemary, and 1/4 teaspoon allspice.

Heat 2 tablespoons of olive oil in a pot over medium heat.

Add the chopped onions and cook for about 3 minutes.

Add the pumpkin pieces to the pot and stir.

Season with about 1 tablespoon of salt and ground black pepper to taste.

Continue cooking on medium heat for about 4 minutes, stirring frequently.

Add 4 cups of broth, ensuring it barely covers the pumpkin pieces.

Incorporate the prepared spices into the pot.

Bring the soup to a boil, then reduce the heat to low and cover the pot, simmering for about 35 to 40 minutes.

Prepare the country ham by cutting it into very small pieces for garnishing.

In a skillet, melt 1 tablespoon of butter over medium heat and sauté the ham until lightly crisp and brown.

After about 40 minutes, check the pumpkin for tenderness with a knife.

Use an immersion blender to blend the soup until smooth, being careful to keep the blender at the bottom of the pot until turned off to avoid splashing.

Add 1/3 cup of heavy cream and 2 tablespoons of butter to the blended soup, stirring until the butter melts completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens