You'll enjoy this version of pumpkin soup.
Remove skin and seeds from pumpkin and cut into even sized chunks.
Heat oil and butter in a large saucepan over medium high heat. Add onions and cook 1-2 minutes or until onions have softened. Add pumpkin and cook for a further 3-4 minutes, stirring occasionally. Add the stock and bring to the boil. Reduce heat to medium low and cook, covered for 30 minutes. Remove from heat;cool slightly.
Using the StickMaster, process until smooth.
Reheat until soup is hot. Serve with cream and extra ground black pepper if desired.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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