https://www.recipetineats.com/classic-pumpkin-soup/
How to make pumpkin soup from scratch. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot; Boil rapidly for 15 minutes until pumpkin is very tender; Use a stick blender or transfer to blender to blitz smooth; and. Adjust salt and pepper to taste, then add either milk OR cream - whichever you prefer.

https://www.allrecipes.com/recipe/9191/pumpkin-soup/
Add peppercorns, garlic, and thyme, and cook, stirring often, until fragrant and slightly browned, about 2 minutes. Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in chicken stock, maple syrup, salt, nutmeg, and cinnamon. Bring to a simmer over medium-low.

https://www.bowlofdelicious.com/pumpkin-soup/
First, sauté the onions in butter in a large pot or Dutch oven. Add the pumpkin spice and fresh sage and sauté for a little while longer. Then, add chicken or vegetable broth and canned pumpkin puree. Bring to a boil. Puree the soup using an immersion or standing blender, so it's smooth without any onion or sage pieces.

https://www.wholesomeyum.com/pumpkin-soup/
Add the garlic and saute for 1-2 minutes, until fragrant. Add the chicken broth, coconut milk, pumpkin, nutmeg, sea salt, and black pepper. Use an immersion blender to puree the soup, until smooth and creamy. Bring soup to a boil, then reduce heat and simmer for about 25-30 minutes, until the soup reduces to your liking and flavors develop.

https://www.thekitchn.com/easy-pumpkin-soup-261960
Cook the aromatics. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes. Add the pumpkin and spices. Add the thyme, 1 (15-ounce) can pumpkin purée, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/8 teaspoon ground

https://cooking.nytimes.com/recipes/1021618-creamy-pumpkin-soup
Step 1. In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.

https://hebbarskitchen.com/easy-creamy-pumpkin-soup-recipe/
How to make Pumpkin Soup with step-by-step photo: Firstly, in a large kadai heat 2 tbsp olive oil. Alternatively, use any neutral-flavored oil or butter. Further, saute 1 thinly sliced onion till it shrinks. Also, saute 2 cloves of garlic. Now add 2 cups (400gm) of sliced pumpkin. use any pumpkin of your choice.

https://www.loveandlemons.com/pumpkin-soup-recipe/
Roast for 40 to 60 minutes, or until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh. Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes.

https://www.wellplated.com/pumpkin-soup-recipe/
Increase the heat to high. Once the soup comes to a boil, reduce the heat, partially cover, and simmer for 15 minutes. Finish. Remove from heat and stir in the half-and-half and honey. Puree, then season to taste with salt and pepper. Serve this pumpkin soup recipe topped with Greek yogurt and pumpkin seeds, then ENJOY!

https://eatlittlebird.com/classic-pumpkin-soup/
Add the pumpkin and potatoes. Pour over just enough stock so that it only just covers the vegetables. Simmer the vegetables over medium-high heat for about 30 minutes, or until the vegetables are cooked and tender. Take the pot off the heat. Blend the soup until you have a smooth mixture.

https://thesaltymarshmallow.com/easy-pumpkin-soup/
Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute. Add 1/4 Cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the remaining chicken broth, water, and pumpkin puree and stir to combine. Turn heat to low and simmer the soup for 20 minutes.

https://www.feastingathome.com/pumpkin-soup/
Preheat oven to 425F (if using fresh pumpkin) Cut pumpkin in half, scoop out seeds, and place open side down on a greased parchment-lined sheet pan. Bake for 30 minutes, or until easily pierced with a knife (through the skin). Lift off the skins. Heat oil in a dutch oven or medium pot over medium heat.

https://www.foodandwine.com/recipes/creamy-pumpkin-soup
Stir in the cream and let cool for 10 minutes. Diana Chistruga. Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or

https://minimalistbaker.com/simple-pumpkin-soup/
Instructions. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).

https://www.twopeasandtheirpod.com/easy-pumpkin-soup/
Instructions. In a large pot, heat the olive oil over medium high heat. Add the onion and apple; cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute. Add the pumpkin, ginger, salt, cinnamon, nutmeg, paprika, cloves, pepper, and broth. Stir until well combined.

https://gimmedelicious.com/easy-pumpkin-soup/
Heat a heavy bottom pot with butter, once the butter is melted add garlic and onions and cook until the onions turn translucent. Add in the pumpkin puree, thyme, ginger, cumin, pepper and salt. Cook for 5 minutes. Now add the chicken broth and cook for 5 minutes, stirring constantly.

https://www.thepioneerwoman.com/food-cooking/recipes/a10399/pumpkin-soup/
Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste. Step. 3 Reheat if you need to, or just go ahead and serve!

https://www.onceuponachef.com/recipes/pumpkin-soup.html
Add the pumpkin purée, apples, herbs, salt, and spices. As well as the chicken broth, then bring to a boil. Simmer for about 20 minutes. Add the cream and, using a stick blender (or regular blender), purée until smooth. Ladle the pumpkin soup into bowls and top with a swirl of cream and more thyme.

https://www.delish.com/cooking/recipe-ideas/a45025736/pumpkin-soup-recipe/
Step 1 In a large Dutch oven or heavy pot over medium heat, melt butter. Add carrots, onions, garlic, and ginger; season with salt and pepper. Cover and cook, stirring occasionally, until

https://www.tasteofhome.com/recipes/pumpkin-soup/
Directions. In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

https://www.taste.com.au/quick-easy/articles/make-pumpkin-soup/5uh8xa5c?nk=d33fc7aba069c6b50057ad458bf4e48e-1699549397
2 tablespoons finely chopped chives. METHOD: Step 1. Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and 2 crushed garlic cloves. Cook, stirring, for 3 minutes or until the onion softens. Step 2. Add butternut pumpkin and potatoes and cook, stirring, for 5 minutes or until the vegetables are slightly tender. Step 3.

https://cookieandkate.com/creamy-vegan-pumpkin-soup/
Notes. Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. Make it dairy free: Use coconut milk, not heavy cream. Make it vegan: Use coconut milk and maple syrup. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. If you want to use canned pumpkin: Instead of roasting the

https://www.savorynothings.com/easy-pumpkin-soup/
Instructions. Sauté the vegetables: Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato and pumpkin and cook for 2-3 minutes. Season the soup: Season with brown sugar, nutmeg, cumin, ginger, salt and pepper.