20-Min Creamy Pumpkin Soup with Sourdough
Silky pumpkin bisque finished with a drizzle of crème fraîche and toasted sourdough bread. Restaurant-quality but ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
- 2 cans (15 oz each) pumpkin puree
- 3 cups vegetable broth
- ½ cup heavy cream
- 2 medium, thinly sliced shallots
- 2 sprigs thyme
- 8 thick slices, toasted sourdough bread
Instructions
- 1
Heat butter in a large pot over medium. Add shallots and cook until soft and fragrant, about 3 minutes.
- 2
Pour in pumpkin puree and broth. Add thyme sprigs. Bring to a simmer and cook for 5 minutes.
- 3
Remove thyme. Stir in cream and season with salt and pepper to taste.
- 4
Blend soup until completely smooth using an immersion blender, or carefully transfer to a regular blender in batches.
- 5
Taste and adjust seasoning. Divide among bowls and drizzle with a little cream or crème fraîche.
- 6
Serve immediately with warm toasted sourdough slices on the side.
Tools you’ll need
- large pot
- immersion blender or standard blender
- wooden spoon
- bowls
- toaster or broiler
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