When the pumpkins and gourds start appearing, you know that fall has officially arrived. It might add a festive splash of color to your autumn decor, but the humble pumpkin is also a nutrition powerhouse. Packed with essential vitamins and minerals like Vitamin A, Vitamin E, manganese, and potassium, pumpkins can be made savory or sweet. This creamy soup made with fresh pumpkin is as delicious as it is filling. For a lighter version, skip the heavy whipping cream or use Greek yogurt instead.
Creamy Pumpkin Soup
2 small or 1 large sugar pumpkins
6 cups chicken or vegetable stock
1 tsp fresh parsley, finely chopped
1 large yellow onion, chopped
1 clove garlic, crushed or minced
1½ tsp salt
½ tsp fresh thyme, finely chopped
½ cup heavy whipping cream or plain Greek yogurt
1 tsp ground black pepper
1. Preheat oven to 400°F. Split pumpkins in half, stem to base, with a cleaver or large knife.
2. Scoop out stringy fiber and discard. Separate seeds and save for roasting later.
3. Sprinkle pumpkin flesh liberally with salt and lay halves, salt side down, on greased baking sheet.
4. Roast pumpkins 30-45 minutes, or until an inserted knife tip comes out easily. Remove from oven and cool for at least 1 hour.
5. Scrape cooled pumpkin flesh from skin and place in a food processor. Process until smooth, 4-5 minutes, and set aside.
6. In a large soup pot, combine all ingredients except cream and parsley. Bring to a boil, reduce heat to low, and simmer uncovered for 30 minutes.
7. Puree soup in small batches using a food processor or blender.
8. Return pureed soup to pot and bring to a boil again. Reduce heat to low and simmer uncovered for another 30 minutes.
9. Stir in heavy cream and immediately pour into soup bowls. Garnish with fresh parsley and enjoy!