Creamy Pumpkin Soup
A comforting, simple pumpkin soup
Nothing warms the chill of a crisp autumn day quite like a bowl of this silky, smooth pumpkin soup. And when you use GOYA® Powdered Chicken Flavored Bouillon, you’ll see how deliciously easy this pumpkin soup recipe is to make. Simply simmer, blend, season and serve!
Total Time
40m
Prep Time:5m
Yields:6 Servings
Ingredients
1 tbsp.
1
small yellow onion, chopped (about 1 cup)
1 tsp.
¼ tsp.
⅛ tsp.
2 lbs.
pumpkin or butternut squash, seeded, peeled and cut into 2” cubes
2 packets
1 cup
heavy cream, divided
1 tbsp.
toasted pumpkin seeds (optional)
Directions
Step 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.
Step 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.
Step 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.
Step 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!
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!
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Creamy Pumpkin Soup
Prep Time 5m
Total time 40m
Yields: 6 Servings
A comforting, simple pumpkin soup
Nothing warms the chill of a crisp autumn day quite like a bowl of this silky, smooth pumpkin soup. And when you use GOYA® Powdered Chicken Flavored Bouillon, you’ll see how deliciously easy this pumpkin soup recipe is to make. Simply simmer, blend, season and serve!
Ingredients
1 tbsp.
1
small yellow onion, chopped (about 1 cup)
1 tsp.
¼ tsp.
⅛ tsp.
2 lbs.
pumpkin or butternut squash, seeded, peeled and cut into 2” cubes
2 packets
1 cup
heavy cream, divided
1 tbsp.
toasted pumpkin seeds (optional)
Directions
Step 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.
Step 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.
Step 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.
Step 4
To serve, divide soup evenly among serving bowls. Drizzle remaining cream over soup; garnish with pumpkin seeds, if desired.
