20-Min Creamy Pumpkin Soup
Silky roasted pumpkin soup with caramelized onion and a swirl of crème fraîche. No cream needed — the roasted pumpkin does all the work.
- Total time
- 18 min
- Servings
- 4
- Calories
- 158
- Protein
- 2g
comfortelegantfrenchvegetariangluten-freecreamysmoothweeknight
Ingredients
- 2 cups pumpkin puree
- 1 medium yellow onion, sliced
- 3 cups vegetable broth
- ¼ cup crème fraîche
- 2 tbsp olive oil
- 1 to taste salt and pepper
Instructions
- 1
Heat oil in a large pot over medium. Add onion and cook until deep golden, stirring occasionally, about 8 minutes.
- 2
Pour in broth and pumpkin puree. Stir until smooth and bring to a gentle simmer.
- 3
Simmer uncovered for 6 minutes so flavors meld. Season generously with salt and pepper.
- 4
Blend soup with an immersion blender until silky and completely smooth, about 90 seconds.
- 5
Ladle into bowls. Dollop each with crème fraîche and swirl gently with the back of a spoon.
Tools you’ll need
- large pot (5-quart)
- wooden spoon
- immersion blender
- ladle
- serving bowls
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