Cold weather calls for warm comfort food, soup is always at the top of that list for me! It’s always so heartwarming! There’s nothing like a piping hot bowl of it to help cure some cold weather blues!
Who doesn’t love a good pumpkin soup infused with some healthy immune boosting ingredients to combat fall and winter colds too, bonus!
Easy to make!
Ingredients;
- 5 Tbsp olive oil (or butter)
- 1 onion
- 1 clove of garlic
- 4-6 cups of broth of choice
- 2 roasted pumpkins
- Salt & Pepper to taste
Instructions;
- Put the olive oil or butter in large stock pot
- Add in the onions and garlic
- Saute for a bit until slightly caramelized
- Then add the broth and the pumpkin
- Let simmer so the flavours infuse
- Use immersion blender and puree
- Ladle into bowls and drizzle cream or other like substitute to make extra creamy
Notes:
- For the broth I prefer to use my own broth that I make by simmering my bones and drippings from my chicken, turkey, or beef bones after I’ve roasted one, it adds extra flavour and nutritional content. To do this extra step complete in advance to save time. I always add an extra onion, garlic, seasonings, fresh herbs, and water and simmer for at least 6 hrs, strain then freeze in ziploc bags until ready to use.
- To roast the pumpkins put 2 whole pumpkins on a baking sheet with water on it and roast in the oven at 400 degrees until tender (can stab with a fork to test tenderness). Once done, take out, let cool enough to touch, then cut the top off, cut in halves and then quarters. Scoop out seeds (can save seeds to save for later if wanting to make seasoned pumpkin seeds for snacking on). Scrape out the flesh to use.
- For the cream mixture I used 1 part sour cream and 1 part milk to create a luxurious cream mixture.
Mmmm Mmmm yummy!