Pumpkin Cream Soup
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8 weeks ago
@Flora
This creamy and flavorful soup is a perfect way to warm up on a chilly day. It's packed with nutrients and can be customized with your favorite toppings.
Information
Ingredients
- Butternut Squash (medium)
1
- Potatoes
3
- Carrots
2
- Onion
1
- Cream Cheese
- Chicken Broth
- Salt
- Pepper
- Garlic Powder
- Cayenne Pepper
- Ginger Powder
- Nutmeg
- Turmeric
Instructions
Prepare the onion:
Chop the 1 Onion finely.
In a large pot, cook the onion with a little butter and water over medium heat until soft and golden, about 5–7 min.
Prepare the vegetables:
Wash the 3 Potatoes and 2 Carrots.
Peel the 1 medium Butternut Squash, potatoes, and carrots.
Cut the vegetables into medium-sized pieces.
Cook the soup:
Add the chopped vegetables to the pot with the onions.
Pour in the Chicken Broth to cover the vegetables.
If using bouillon cubes, add enough water to cover the vegetables along with the cubes.
Bring the soup to a boil, then reduce the heat to medium-low.
Add Salt, Pepper, Garlic Powder, Cayenne Pepper, Ginger Powder, Nutmeg, and ½ tsp Turmeric.
Cook for 20 min, or until the vegetables are tender.
Blend the soup:
Transfer the soup to a blender or use an immersion blender to puree until smooth and creamy.
Serve:
Return the soup to the pot and heat through.
Ladle the soup into bowls and top with Cream Cheese or feta cheese.
Add jalapeno peppers for extra spice, if desired.