Recipe of Super Quick Cream of Pumpkin soup

Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Cream of Pumpkin soup. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Cream of Pumpkin soup Recipe. This rich and delicious soup is perfect for any autumn or holiday table. It skips the messy process of cooking fresh pumpkins, and uses pure canned pumpkin instead.

You can cook Cream of Pumpkin soup using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cream of Pumpkin soup

1. It’s 200 g of pumpkin, peeled and chopped into large pieces.
2. It’s of water (for boil;ing pumpkins).
3. You need of salt.
4. Prepare 1/2 of onion, finely chopped.
5. It’s 1 clove of garlic, finely chopped.
6. It’s 1 tbsp of veg oil.
7. It’s 1 of small carrots, roughly chopped.
8. Make ready 1 pinch of rosemarty leaves.
9. Take 1/2 cup of water (for blending).
10. Prepare 100 ml of fresh milk.
11. You need of roasted sesame seeds.

This creamy (yet cream-less) soup features incredible roasted pumpkin flavor.Served with some toasted bread this Creamy Pumpkin Soup will warm you up on those cold winter days.Cream Of Pumpkin Soup Jamaican style.This creamy pumpkin soup is even better if it's made a day ahead of time.

Cream of Pumpkin soup instructions

1. Boil the pumpkin til tender, strain and let cool.
2. Saute the onions then add the garlic. Add in the carrots and rosemary and fry them until the carrots are soft. add in water and reduce to simmer.
3. Add in the pumpkin pieces into the saucepan containing the simmering liquid and let simmer for further 5 minutes.
4. Add in the milk and give a good mix.
5. Using a blender, blend everything in the saucepan to smooth..
6. Garnish with sesame seeds and serve hot.

Sweet pumpkin flavour, savouriness from the Recipe VIDEO above.Just a touch of cream adds a hint of luxury to this super easy pumpkin soup!Watch how to make the best pumpkin soup in this short recipe video!

Just refrigerate overnight, reheat on the stovetop and garnish immediately before serving.I swapped the Heavy Cream for Culinary Coconut Cream and it made it even better.IF you like the taste of coconut cream in soups.It's warm and comforting on a chilly Fall evening.I adapted it from a recipe I found on another website years ago.