Temps & Portions
40 minutes temps de préparation =
20 minutes préparation +
20 minutes cuisson
1 Tbsp. olive oil0Becel Margarine Olive Oil 454G$4.88 • Chq
1 medium onion, finely chopped0Onions Vidalia 1EA$1.82 • Chq
1 clove garlic, minced0Garlic (3PK)$1.82 • Chq
8 cups peeled and cubed fresh pumpkin0Jamaican Pumpkin ~500G$5.45 • Chq
2 Knorr® Chicken Bouillon Cubes0Knorr Bouillon Cubes Chicken 69G$5.48 • Chq
3 cups boiling water0evian® natural spring water bottle 1.5L$3.32 • Chq
1 cup light cream0Lucerne Cream Half & Half 10% 473ML$3.42 • Chq
4 ounces cream cheese0Anco Fine Cheese Swiss Cheese 130G$16.46 • Chq
Salt and pepper to taste0Aylmer Accents Tomato Black Pepper & Garlic 540ML$2.81 • 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.