Fall weather calls for all types of soup and pumpkin recipes. This creamy pumpkin soup by Chef Jack Ovens on YouTube is fast and cheap to make. This pumpkin soup has a wealthy consistency that’s top served with toasted bread. I’m not used to having a bunch of creamy soups during the Fall and winter days, but they all are so festive and I cognize it’s the reason why some people love Fall. All of these soup recipes that involve vegetables make me want an immersion blender to make things easier.
- 2.6lbs Butternut Pumpkin (Squash), Diced
- 2 Carrots, Peeled and Sliced
- 2 Celery Stalks, Sliced
- 2 cloves of Garlic, Thinly Sliced
- 2 Brown Onions, Roughly Chopped
- 1 Spring Onion (Green Part Only), Thinly Sliced
- 1.2 liters Vegetable Stock (Can be substituted for chicken stock)
- 3/4 cup Double Cream (Can be substituted for coconut milk)
- Nutmeg, grated to serve
- Cream to serve
- Toasted bread to serve
First, prep the vegetables by peeling and chopping them. Then, in a pot, drizzle olive oil and add in the celery, garlic, and onion on HIGH heat. Stir around and cook the vegetables for 5-6 minutes. Make sure the onions turn translucent.
Next, continue to watch Chef Jack Ovens tutorial on YouTube for the full instructions and details on how to make creamy pumpkin soup. After the veggies are kind and soft, remove from heat and puree with an immersion blender until completely smooth.
Overall, this pumpkin soup is vegetarian-friendly and great to add to a list of Fall soup recipes. The color of this soup is kind and vibrant, which makes the soup look more appetizing. The consistency of this soup is not too thick or too lean, and it has a lot of bursting flavors. Also, I love how straight and to the point this recipe is.