The Most Delicious Cream of Pumpkin Soup

Homemade soups are also a good alternative to the regular meals eaten every day. I like an easy soup recipe, without much hassle and can be prepared within 30 minutes. Today, I decided to make an easy pumpkin soup, but with a little “cream” in it. You will just love this cream of pumpkin soup.

Ingredients

• 3 cups pumpkin grated
• 2 cups water
• 1 cup chicken stock
• 1/2 cup milk
• 1 carrot chopped
• 2 big leaf thyme
• 2 sprig fine leaf thyme
• 3 cloves garlic
• 2 pimento peppers
• 1/2 onion chopped
• 2 tsp. green seasoning
• 6 leaves chadon beni
• 1 dash white pepper
• 1 dash parsley
• 1 dash paprika
• 2 tbsp. oil
• Salt to taste
• Chopped chive for garnish

Instructions

• Grate the pumpkin.
• Note: You can also dice the pumpkin, but grated pumpkin will cook a bit faster.
• Saute the onion and garlic in the oil over low heat. Add the pumpkin, carrots, big leaf thyme, fine leaf thyme, white pepper, parsley, paprika, water and pimento.
• Increase the heat to medium. Add the green seasoning. Mix the ingredients. Allow to cook for about 5 minutes.
• Add the chicken broth. Continue cooking until the carrots is tender enough. Add the chadon beni and allow it to simmer for another 2 minutes on a low heat.
• Remove from the fire and leave to cool.
• Place in a blender.
• Note: You can use a hand mixer as well. The hand mixer allows you to enjoy this pumpkin soup hot..
• Add the milk and blend until smooth. Serve garnished with finely chopped chive.

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Recipe © Simply Trini Cooking. All rights reserved.

Print Recipe

Cream of Pumpkin Soup

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Soups

Cuisine: International

Servings: 4

Calories:

Author: Felix

Ingredients

• 3 cups pumpkin grated
• 2 cups water
• 1 cup chicken stock
• 1/2 cup milk
• 1 carrot chopped
• 2 big leaf thyme
• 2 sprig fine leaf thyme
• 3 cloves garlic
• 2 pimento peppers
• 1/2 onion chopped
• 2 tsp. green seasoning
• 6 leaves chadon beni
• 1 dash white pepper
• 1 dash parsley
• 1 dash paprika
• 2 tbsp. oil
• Salt to taste
• Chopped chive for garnish

Instructions

• Grate the pumpkin.
• Note: You can also dice the pumpkin, but grated pumpkin will cook a bit faster.
• Saute the onion and garlic in the oil over low heat. Add the pumpkin, carrots, big leaf thyme, fine leaf thyme, white pepper, parsley, paprika, water and pimento.
• Increase the heat to medium. Add the green seasoning. Mix the ingredients. Allow to cook for about 5 minutes.
• Add the chicken broth. Continue cooking until the carrots is tender enough. Add the chadon beni and allow it to simmer for another 2 minutes on a low heat.
• Remove from the fire and leave to cool.
• Place in a blender.
• Note: You can use a hand mixer as well. The hand mixer allows you to enjoy this pumpkin soup hot..
• Add the milk and blend until smooth. Serve garnished with finely chopped chive.