Creamy Pumpkin Soup

A delicious creamy pumpkin soup for a cold day!

  • This creamy pumpkin soup recipe yields about 4 cups of soup
  • Start by roasting a pumpkin, we roasted a medium sized one
  • Here is a good source on how to roast a pumpkin, Click Here
  • Place scooped out roasted pumpkin into small pot
  • Add the following to pot
    • 1/2 cup of heavy whipping cream
    • Add 1/2 cup to 1 cup of water to consistency of your liking
    • About 5 leaves fresh sage
    • About 1/2 a twig worth of fresh rosemary
    • Minced garlic to taste
    • Dry Basil to taste
    • Sea salt to taste
    • Cracked pepper to taste
    • Powered Clove to taste
  • Let all those ingredients warm up in pot over medium heat, transfer to blender and mix together with one cup of water until smooth
  • Return puree to pot over low heat and add the following
    •  1 tablespoon sugar (brown sugar is better)
    • 1 teaspoon honey
    • Make sure to taste at this point, to add more spices if needed
  • Once hot, place your creamy pumpkin soup in a bowl and top with dash of cinnamon and  pumpkin seeds
  • Pumpkin seeds should be roasted in a pan. Just place clean and dry seeds in pan and let them roast over low heat, moving them occasionally until golden.

Enjoy your comforting creamy pumpkin soup!

creamy pumpkin soup