EASY CREAM OF PUMPKIN SOUP
An easy and creative way to re-purpose Halloween squash and pumpkins to make this cream of pumpkin soup that tastes like FALL.
Equipment
- Vitamix or blender
Ingredients
- 750 grams cubed pumpkin
- 3 Tbsp dark brown sugar
- 1½ tsp mushroom bouillon
- ½ tsp fresh ground pepper
- 3 Tbsp unsalted butter
- ½ cup mascarpone cheese
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 2 Tbsp grated parmesan cheese
- 1 cup whole milk
- salt and fresh ground pepper to taste
Garnish
- Pumpkin seeds
- Parmesan cheese
- fresh ground pepper
- truffle oil
Instructions
- Place cubed pumpkin in a microwave-safe bowl. Microwave on high for 10 minutes until soft.750 grams cubed pumpkin, 3 Tbsp dark brown sugar, 1½ tsp mushroom bouillon, 3 Tbsp unsalted butter, ½ tsp fresh ground pepper
- Place squash in a blender.3 Tbsp unsalted butter
- Add brown sugar, butter, mascarpone, parmesan, cinnamon and nutmeg½ cup mascarpone cheese, ½ tsp ground cinnamon, ½ tsp freshly grated nutmeg, 2 Tbsp grated parmesan cheese, salt and fresh ground pepper to taste
- Puree until smooth
- Microwave milk for 1½ -2 minutes until hot.
- Add to puree and pulse until just combined, but not frothy!
- Season to taste with additional salt and pepper if necessary.
- Garnish with pumpkin seeds, fresh ground pepper and freshly grated parmesan cheese.
Nutrition
Serving: 4servingsCalories: 334kcalCarbohydrates: 25gProtein: 7gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 60mgSodium: 669mgPotassium: 753mgFiber: 1gSugar: 17gVitamin A: 16741IUVitamin C: 17mgCalcium: 190mgIron: 2mgNet Carbohydrates: 24g
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
I want to see!Follow @Sammywongskitchen on Instagram or Facebook, snap a photo and tag it #sammywongskitchen