Pumpkin Soup recipe
Tomato paste and parmesan cheese are the secret ingredients of this luscious pumpkin soup. They add an extra element of sweet and savory that tastes delicious with velvety pumpkin.
Ingredients:
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, crushed
1 pound pumpkin, peeled, seeded, cut into 1-inch cubes
3 cups chicken stock
1 tablespoon tomato paste
1 tablespoon grated parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
Directions:
Melt butter in a large saucepan over medium heat. Add onions and garlic and cook until translucent, 3 to 4 minutes, stirring.
Add pumpkin and cook 3 minutes, until lightly softened.
Add stock and paste and stir to mix. Bring to a boil over high heat, lower to a simmer, and cover. Cook 20 minutes, until pumpkin is very tender.
Transfer to a food processor and puree until smooth. Add cheese, salt, and pepper; mix and serve warm.
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Reviews and Comments:
Very yummy thanks for this =)
Turned out well! Stirred in cinnamon at the end and a sprinkle of nutmeg on top and voila! Light but tasty... great for a fall lunch or Thanksgiving appetizer!
Delish! A bit thinner than i would have liked, but the flavor is awesome. I thought it might be bland with so few ingredients, but always makes recipes as is before I adjust and it's so good.
Made this for dinner... added a little cayenne pepper to heat it up a bit. So good!
Very tasty recipe and easy too.
For the next batch I added a finely chopped Habanero chilli for a nice kick. Beautiful.
Delicious, easy to make.
It turned out wonderful. But I supplemented a few items- instead of chicken stock I used 1 cup marinara sauce. I cooked in fat free shredded mozerella instead of parmesean cheese. Also, I added a half of tomato sliced when cooking the sliced onions. It came out thick and more like a puree which is what I liked. The onions give good flavor and the garlic and pepper help compliment the dish. I was worried that a whole onion would be too strong but goes nicely. I used white onion.
A real crowd pleaser. Loved it!!
Why use chicken stock which is totally unnecessary. Using a vegetable stock is healthier and tastier all round!
Really yummy packed full of flavor- used homemade vegetable stock and Stilton cheese combined with parmesan. So easy to make and makes tons plenty for the freezer.
Great, better tasting alternative to tomato soup, and easy to make too.
It was very yummy I loved it. Will cook it again
My daughter had injured 4 upper teeth and could not eat solids. I made this exactly as the recipe detailed. She was able to consume this delicious pureed soup and finally feel as though she had some thing substantial and nutritional! It was very comforting for her and myself!
Hi, made this soup today, loved it, had no tomato paste so used tomato sauce! Added plenty of pepper, two onions, lovely and thick and filling, thank you.
Very good! I love the fact that it doesn't have nutmeg :)
This was great. I decreased the stock to 1 cup added 1 cup of marinara sauce 1/2 can of tomato soup and few T of fresh basil. pleasantly surprised. A small pumpkin goes a long way. now for the pumpkin seeds!!
Very delicious.
I didnt have Parmesan cheese so I added mild cheddar cheese, It tastes great. Hubby loved it. Thanks :)
I put a teaspoon of sugar and I left out the tomato paste. It taste so good.
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