Pumpkin Soup

Temps & Portions
4 servings
40 minutes temps de préparation =
20 minutes préparation +
20 minutes cuisson
  • 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
  • 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.