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Serve hot with a slice of crusty bread for dipping.
This soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.
Variations:
Add a pinch of nutmeg or cinnamon for a warming, spiced flavor.
Top with roasted pumpkin seeds or a dollop of sour cream for added texture.
For a vegan version, skip the cream and use coconut cream instead for a dairy-free option.
FAQ:
Can I use canned pumpkin for this soup?
Yes, canned pumpkin can be used as a shortcut! Just make sure to choose one with no added sugar or spices.
Can I make this soup in advance?
Absolutely! The soup will actually taste even better the next day as the flavors meld together. Simply reheat before serving.
Can I add other vegetables?
Feel free to add other vegetables like sweet potatoes, parsnips, or even a bit of spinach for added nutrition.
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