CREAMY PUMPKIN SOUP WITH CANNED PUMPKIN PUREE

Creamy Pumpkin Soup with Canned Pumpkin Puree image

Savory, creamy, and definitely delicious! I put this pumpkin soup together from things on hand, like canned pumpkin puree, and it was a hit! Serve with crusty bread and butter.

Provided by shendho

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 13

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Ingredients

¼ stick butter
1 medium onion, finely chopped
3 tablespoons minced fresh parsley
2 tablespoons sifted flour (such as Wondra®)
2 ½ cups chicken stock
1 (15 ounce) can pumpkin puree
2 tablespoons chicken soup base (such as Better than Bouillon®)
1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
1 ½ teaspoons pesto
1 ½ cups heavy cream
2 teaspoons salt
1 teaspoon garlic powder
ground black pepper to taste

Steps:

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 20.7 g, Cholesterol 140.4 mg, Fat 41.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 3312.3 mg, Sugar 6.2 g