Pumpkin Soup without Cream
Get ready for the rich, velvety goodness of this pumpkin soup without cream. In fact, it's dairy free, but still so creamy and flavorful. The easy recipe promises warmth and comfort with every spoon. A great dinner this fall and winter, and a good idea for your Thanksgiving menu!
Ingredients
Chive oil
- 3 tablespoons olive oil
- 5 stalks chives chopped
Pumpkin Soup without Cream
- 1 pumpkin about 1 pound / 450 grams
- 2 tablespoons butter vegetable
- 1 onion finely chopped
- 2 cloves garlic squeezed
- 2 stalks celery sliced in small cubes
- 4¼ cups vegetable stock
- ½ teaspoon ground nutmeg
- 3 tablespoons maple syrup
Ingredients you need per step are listed below the step in Italic
Instructions
Chive oil
- Put the olive oil and chives in a food processor with a knife and blend until smooth.3 tablespoons olive oil, 5 stalks chives
Pumpkin Soup without Cream
- Preheat the oven to
350 °F or 
320 °F - Cut the squash in half, remove the seeds and pierce the exterior with a fork.1 pumpkin
- Place the pumpkin on a baking tray and place in the oven. Cook for 90 minutes (until the flesh is soft).
- Scrape the flesh from the peel and set it aside.
- Put some butter in a pan and fry the garlic with the onion.2 tablespoons butter, 1 onion, 2 cloves garlic
- Pour the broth and add the celery, nutmeg, and pumpkin. Bring to a boil, reduce heat to low, and simmer for 20 minutes.2 stalks celery, 4¼ cups vegetable stock , ½ teaspoon ground nutmeg
- Puree the soup with an immersion blender.
- Pour the maple syrup into the soup.3 tablespoons maple syrup
Serving
- Ladle the soup into a bowl and add, to taste, the chive oil.
NOTES
1. Tip
Before storing, cool quickly back to room temperature.
- Because you pierce the outside of the pumpkin with the fork, it cooks faster.
- Add vegetable butter to the soup for a creamy accent.
- When you roast the pumpkin in the oven, the flesh is easier to remove from the skin.
Before storing, cool quickly back to room temperature.
- Room temperature: Store the chive oil in an airtight container for two days.
- Refrigerator: Store the pumpkin soup in an airtight container for two days.
- Freezer: Freeze the soup in a freezer container. It stays good for up to 2 months. Let thaw in the refrigerator.
- Reheat: Heat the soup over medium heat until it is hot. Add the basil oil afterward.
Nutrition
Calories: 305kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1081mg | Fiber: 3g | Sugar: 22g | Vitamin A: 29806IU | Vitamin C: 34mg | Iron: 3mg
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