Old Fashioned Pumpkin Soup Sour Cream

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This creamy pumpkin soup recipe is oh, then easy to make, but information technology looks fancy plenty for visitor.

Serve it up with a fresh loaf of breadstuff for dipping.

Autumn and winter are soup season around here. There's null like a steaming bowl of soup and a piece of crusty breadstuff to fend of dank nights. This creamy pumpkin soup fits the nib perfectly.

Creamy pumpkin soup

Made with white potatoes and pumpkin puree, it's a filling meal fabricated with wholesome ingredients. Yous can use canned pumpkin in this recipe, but homemade pumpkin puree from fresh pumpkins is more flavorful and very like shooting fish in a barrel to make. (You could also use butternut squash!)

Good news for my gluten gratis friends: This soup recipe is naturally gluten free. The potatoes and pumpkin create a suitably thick soup that doesn't require the extra thickening agents that are often problematic for those who avert gluten in their diet.

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Go far alee

This creamy pumpkin soup recipe works well as a make-alee repast. Brand the soup alee of fourth dimension and refrigerate until you're set up to serve it. Reheat the soup over medium rut, then spoon into bowls and garnish with sour cream and bacon crumbles.

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Customizing this soup recipe for a special diet

Creamy {dairy free} soup: Apply olive oil instead of butter and your favorite nut milk in identify of the milk. Omit the sour cream topping.

Creamy {vegetarian} soup: Use vegetable broth instead of the craven goop. And of class, skip the salary.

★ Did y'all make this pumpkin soup recipe? Don't forget to requite it a star rating beneath! ★

Instructions

1. In a large saucepan, saute onion in butter until tender.
2. Add the broth, potatoes, and pumpkin; cook for 15 minutes or until the potatoes are tender.
3. Use an immersion blender to puree the mixture until it's polish.
4. If you don't have an immersion blender, remove from the heat and allow to cool. Puree one-half of the mixture at a time in a blender or food processor until smooth; return all to the pan.
5. Add the milk, nutmeg, table salt and pepper; heat through. Meanwhile, combine the sour cream and parsley.
6. Spoon soup into bowls; top each with a dollop of sour foam and sprinkle with salary.

Notes

Looking for a shortcut? Make the bacon in the oven!

To brand this a dairy free creamy pumpkin soup, use olive oil instead of butter and your favorite nut milk in place of the milk. Omit the sour cream topping.

To make this creamy pumpkin soup recipe vegetarian, employ vegetable broth instead of the chicken broth. And of course, skip the bacon.

Nutrition Information:

Yield: vi Serving Size: 1 grams
Amount Per Serving: Calories: 287 Total Fat: 19g Saturated Fat: 10g Unsaturated Fat: 0g Cholesterol: 45mg Sodium: 951mg Carbohydrates: 23g Fiber: 4g Saccharide: 8g Protein: 8g

About the author: Kris Bordessa founded Accessible Sustainable every bit a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their fashion to a more than fulfilling DIY lifestyle. She'south a certified Principal Nutrient Preserver and longtime gardener who loves to turn the harvest into pantry staples.

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