Creamy Autumn Pumpkin Soup
Warm up your soul with this rich and creamy Autumn Pumpkin Soup, perfect for cozy fall evenings. This delightful recipe combines the sweetness of pumpkin with the savory notes of sautéed onions and spices, resulting in a comforting bowl of goodness. With a touch of light cream for added richness, this soup is not only delicious but also easy to prepare. Serve with crusty bread or a sprinkle of roasted pumpkin seeds for a satisfying meal. Ideal for sharing with family and friends, this soup embodies the essence of the harvest season.
N/A
Servings
400
Calories
10
Ingredients
Ingredients
onion
1 cup (chopped)
green onions
4 (chopped)
margarine or butter
1/4 cup (hard)
all-purpose flour
2 teaspoons
salt
1/2 teaspoon
pepper
1/8 teaspoon
ground ginger
1/4 teaspoon
vegetable stock
4 cups
pumpkin
1 (14 ounce) can (without spices)
light cream
1/2 cup
Instructions
1
In a large saucepan, melt the hard margarine or butter over medium heat.
2
Add the chopped onion and green onions, sautéing for about 5-7 minutes or until they become soft and translucent.
3
Sprinkle in the all-purpose flour, salt, pepper, and ground ginger, stirring constantly for 1-2 minutes until the mixture is well combined and fragrant.
4
Gradually pour in the first cup of vegetable stock, stirring continuously until the mixture comes to a boil and thickens slightly.
5
Remove the saucepan from heat and carefully transfer the mixture to a blender or use an immersion blender to purée until smooth.
6
Return the smooth mixture back to the saucepan, then stir in the remaining three cups of vegetable stock, canned pumpkin, and light cream.
7
Heat the soup over medium heat until warmed through, stirring occasionally. Adjust seasoning to taste, if necessary.
8
Serve hot, garnished with additional green onions or roasted pumpkin seeds if desired.
Nutrition Information
20
Fat
50
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Autumn Pumpkin Soup?
Creamy Autumn Pumpkin Soup is a rich and savory fall-inspired dish that combines pumpkin, onions, and spices with a touch of light cream.
What are the primary ingredients for this soup?
The main ingredients include onion, green onions, butter or margarine, flour, salt, pepper, ground ginger, vegetable stock, canned pumpkin, and light cream.
How long should I sauté the onions?
The chopped onion and green onions should be sautéed for about 5 to 7 minutes until they are soft and translucent.
Can I use butter instead of margarine?
Yes, the recipe allows for 1/4 cup of either hard margarine or butter.
Which spices provide flavor to this pumpkin soup?
The soup is seasoned with 1/2 teaspoon of salt, 1/8 teaspoon of pepper, and 1/4 teaspoon of ground ginger.
Is this pumpkin soup vegetarian?
Yes, this recipe is vegetarian as it uses vegetable stock and plant-based pumpkin ingredients.
How many calories are in a serving of this soup?
There are 400 calories in a serving of this soup.
Should I use canned or fresh pumpkin?
This recipe specifically calls for one 14-ounce can of pumpkin without spices.
What type of cream is used in this recipe?
The recipe calls for 1/2 cup of light cream to add richness to the soup.
How is the soup thickened?
The soup is thickened by stirring 2 teaspoons of all-purpose flour into the sautéed onion and butter mixture.
How much vegetable stock is required?
A total of 4 cups of vegetable stock is used in this recipe.
How should I serve Creamy Autumn Pumpkin Soup?
It is best served hot, garnished with additional green onions or roasted pumpkin seeds, and can be paired with crusty bread.
Can I make this soup vegan?
To make it vegan, replace the butter with oil or vegan margarine and use a plant-based cream substitute.
What is the protein content of the soup?
Each serving contains approximately 5 grams of protein.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and is suitable for cooks of all levels.
What size can of pumpkin do I need?
You will need one 14-ounce can of pumpkin.
Does the recipe require a blender?
Yes, you should use either a standard blender or an immersion blender to purée the mixture until it is smooth.
How much ground ginger is in the soup?
The recipe uses 1/4 teaspoon of ground ginger.
What kinds of onions are used?
The recipe uses 1 cup of chopped onion and 4 chopped green onions.
How much fat does this soup contain?
There are 20 grams of fat per serving.
What is the carbohydrate count?
There are 50 grams of carbohydrates per serving.
Can I use an immersion blender directly in the pot?
Yes, the instructions mention that an immersion blender can be used to purée the soup until smooth.
Do I add all the vegetable stock at once?
No, you gradually pour in the first cup to thicken the flour mixture, then add the remaining three cups later.
What is the first step of the instructions?
The first step is to melt the hard margarine or butter in a large saucepan over medium heat.
How long do I cook the flour and spice mixture?
Stir the flour and spices constantly for 1-2 minutes until well combined and fragrant.
Is the canned pumpkin supposed to be pre-spiced?
No, you should use plain canned pumpkin without any added spices.
What is the final heating instruction?
Heat the soup over medium heat until warmed through, stirring occasionally after adding the remaining stock and cream.
Is this a seasonal dish?
Yes, it is specifically described as an autumn or harvest season dish.
How much salt is used?
The recipe calls for 1/2 teaspoon of salt.
What is the preparation for the green onions?
The 4 green onions should be chopped before being sautéed.