Creamy Pumpkin Soup with Aromatic Herbs
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Creamy pumpkin soup with aromatic herbs
Ingredients
- Spanish onions - 1 head
- Celery stalk - ½ cup
- Dried Rosemary - ½ teaspoon
- Chopped Sage Leaves - ½ teaspoon
- Chopped Sage Leaves - 1 piece
- Olive Oil - 2 tablespoons
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Butternut Squash - 1 piece
- Chicken Broth - 2¼ cups
- Cream (40%) - 1 cup
- Coarsely Ground Rye Flour - to taste
Step by Step guide
Step 1
In a saucepan over medium heat, sauté the finely chopped onion, chopped celery, thyme, rosemary, and finely chopped sage in olive oil for 5–7 minutes until the vegetables are soft. Season with salt and pepper and cook for another couple of minutes.
Step 2
Meanwhile, peel the squash and cut it into small cubes.
Step 3
Add the squash to the saucepan and pour in the broth. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes until the squash is soft.
Step 4
Using an immersion blender, puree the soup until smooth, then stir in the cream. Check the seasoning and serve topped with croutons.
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