Quickest Pumpkin Soup

Quickest Pumpkin Soup

This is based on my grandmother’s old recipe for pumpkin soup, which was already ridiculously easy.  I’ve tweaked it slightly, made it even easier, and I think it is now officially the quickest and simplest pumpkin soup in the history of the world.  It’s not as fancy and glamorous as some pumpkin soups; it’s not as thick as some pumpkin soups; but it’s good, it’s easy, and L. really likes it for a cool-weather lunch.

Quickest Pumpkin Soup

1 small onion, diced
4 tablespoons butter
2 cups pumpkin puree
4 cups chicken or vegetable stock, preferably homemade
1 1/2 tsp. salt
1/2 tsp. pepper
pinch nutmeg
1/2 cup cream (you can use heavy, light, half-and-half…the only thing that’ll be affected is the thickness of the soup)

In a large pot over medium heat, sweat the onion in the butter until it’s soft and translucent.  Add the pumpkin, stock, salt, pepper, and nutmeg.  Cover, bring to a boil, and reduce to a simmer.  Cook for 20-25 minutes, stirring occasionally.  Remove from the heat, add the cream, and either blend with an immersion blender or run through a regular blender to smooth the soup out.  Taste, adjust seasonings, and serve immediately or pour into a preheated thermos.

1 Response to Quickest Pumpkin Soup

  1. Pingback: Monday Menus: Lunchbox Edition, Part VI | Red, Round, or Green

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