Time & Servings
40 minutes ready time =
20 minutes preparation +
20 minutes cooking
1 Tbsp. olive oil0Becel Margarine Olive Oil 454G$4.17 • Ea
1 medium onion, finely chopped0Onions Vidalia 1EA$1.83 • Ea
1 clove garlic, minced0Garlic (3PK)$3.94 • Ea
8 cups peeled and cubed fresh pumpkin0Pumpkin 1EA$7.90 • Ea
2 Knorr® Chicken Bouillon Cubes0Knorr Bouillon Cubes Chicken 69G$2.81 • Ea
3 cups boiling water0Evian Spring Water Natural 1.5L$2.64 • Ea
1 cup light cream0Lucerne Cream Half & Half 10% 473ML$3.05 • Ea
4 ounces cream cheese0Anco Fine Cheese Swiss Cheese 130G$4.99 • Ea
Salt and pepper to taste0Aylmer Accents Tomato Black Pepper & Garlic 540ML$2.60 • Ea
- In a medium saucepan, heat the oil over medium-high heat. Sauté the onion, garlic and pumpkin, stirring occasionally, for 5 minutes or until onion is tender. Stir in the bouillon and water mixture. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes or until the pumpkin is tender.
- Stir in the cream and cream cheese. Cook, stirring occasionally, 5 minutes or until heated through. Remove from heat and cool slightly.
- In a blender or food processor, process the soup in batches, at low speed, until smooth. Return the soup to a saucepan and season with salt and pepper to taste. Heat through and serve.
- TIP: Use 1 can (540 mL) of canned pumpkin (not pumpkin pie filling) instead of fresh pumpkin. Stir in the canned pumpkin with the bouillon mixture.