Pumpkin Soup
Temps & Portions
4 servings
40 minutes temps de préparation =
20 minutes préparation +
20 minutes cuisson
Ingrédients
-
1 Tbsp. olive oil
Apetina Feta Black Olive Oil Herb 100G$3.49 • Chq -
1 medium onion, finely chopped
Onions Vidalia 1EA$1.60 • Chq -
1 clove garlic, minced
Garlic (3PK)$3.19 • Chq -
8 cups peeled and cubed fresh pumpkin
Jamaican Pumpkin ~500G$4.83 • Chq -
2 Knorr® Chicken Bouillon Cubes
Knorr Bouillon Cubes Chicken 69G$2.69 • Chq -
3 cups boiling water
Evian Spring Water Natural 1.5L$2.94 • Chq -
1 cup light cream
Natrel Half & Half 10% Cream 1L$3.66 • Chq -
4 ounces cream cheese
Castello Gorgonzola Cheese Wedge 125G$4.49 • Chq -
Salt and pepper to taste
Club House Black Peppercorn Grinder 35G$4.31 • Chq
Instructions
- 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.