Harvest Pumpkin Soup Recipe

Harvest Pumpkin Soup Recipe. That is probably why my soup has a darker color the the photo by qb. I accidentally bought libby's pumpkin pie filling instead of pumpkin and didn't even realize it until i was washing the can.

In a blender, process soup in batches until smooth. Heavy cream salt and pepper to taste nutmeg to taste instructions heat olive oil in pan. Ladle the soup into 4 soup bowls and top with the yogurt and nutmeg.

Heat Pumpkin Shell With Hot Water;

Try it for thanksgiving… your guests will be impressed! Saute until vegetables are tender. Return all to the pan.

2 Tablespoons Olive Oil ½ Onion (Large) Chopped 1 Pint Of Chicken Or Vegetable Broth 1 Can Pumpkin Purée (15 Ounce) Or 2 Cups Of Roasted Pumpkin, Puréed 1 Tablespoon Brown Sugar, Packed ¼ Teaspoon Ground Coriander ¼ Teaspoon Ground Cinnamon ¼ Cup Half And Half ¼ Cup Heavy Cream Salt And Pepper To Taste

In a large saucepan, saute diced onion in butter until tender. Add celery, carrots, onion, and garlic. Peel out (about 16 cups).

Add Vegetables And Sauté Until Lightly Colored.

I accidentally bought libby's pumpkin pie filling instead of pumpkin and didn't even realize it until i was washing the can. Bring the soup to a simmer, whisking occasionally, and cook 15 min, stirring occasionally to prevent scorching. Simmer on low 30 minutes.

Heavy Cream Salt And Pepper To Taste Nutmeg To Taste Instructions Heat Olive Oil In Pan.

Ladle the soup into 4 soup bowls and top with the yogurt and nutmeg. Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes. Add the pumpkin, tomato, broth, salt, and pepper.