Creamy Pumpkin Soup
A comforting, simple pumpkin soupNothing warms the chill of a crisp autumn day quite like a bowl of this silky, smooth pumpkin soup. And when you use GOYA® Cubitos Chicken Bouillon, you’ll see how deliciously easy this pumpkin soup recipe is to make. Simply simmer, blend, season and serve!
Prep time: 5 min.
Total time: 40 min.
1 tbsp. GOYA® Extra Virgin Olive Oil
1 small yellow onion, chopped (about 1 cup)
1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
¼ tsp. GOYA® Ground Cumin
1/8 tsp. GOYA® Crushed Red Pepper
2 lbs. pumpkin or butternut squash, seeded, peeled and cut into 2” cubes
2 packets GOYA® Cubitos Chicken Bouillon
1 cups heavy cream, divided
GOYA® Adobo All-Purpose Seasoning, to taste
1 tbsp. toasted pumpkin seeds (optional)
|1.||Heat oil in medium pot over medium-high heat. Add onions; cook, stirring occasionally, until soft and translucent, about 10 minutes. Add garlic, cumin and crushed red pepper; cook until fragrant, about 1 minute more.|
|2.||Add 4 cups water, pumpkin, and bouillon to pot. Bring water to boil. Reduce heat to medium-low. Simmer, stirring occasionally, until pumpkin is tender, about 15 minutes.|
|3.||Puree soup in batches in blender; return to pot (Or, use submersion blender to puree soup until smooth). Stir in ¾ cup cream. Bring soup to boil; reduce heat to low. Simmer until soup thickens, about 10 minutes. Season with adobo.|
|4.||To serve, divide soup evenly among serving bowls. Drizzle remaining cream over soup; garnish with pumpkin seeds, if desired.|
Confidently Blend Hot Soup
Caution is required when blending hot soup. The reason: hot liquid creates pressure in the closed blender. When the motor runs, pressure builds causing the soup to forcefully escape through the lid. To sidestep splatters, try this: First, fill the blender no more than halfway with soup. Then, crack the lid to release steam. Cover with a kitchen towel and hold the lid as you blend, gradually increasing the motor’s speed. The results: smooth soup and a clean kitchen!