Pumpkin Soup with Cream and Chives
A velvety, comforting pumpkin soup finished with a swirl of cream and a sprinkle of fresh chives. Simple to make and perfect for a cozy night in.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 4g
Ingredients
- 1.5 kg pumpkin
- 1 medium onion
- 4 cups vegetable broth
- ½ cup heavy cream
- 2 tablespoons chives
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Peel and seed the pumpkin, then cut into 1-inch cubes. Dice the onion.
- 2
Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- 3
Add pumpkin cubes and broth. Bring to a boil, then reduce heat and simmer until pumpkin is tender, about 20 minutes.
- 4
Puree the soup with an immersion blender until smooth. Season with salt and pepper.
- 5
Stir in the cream and heat through, but do not boil.
- 6
Ladle into bowls, swirl extra cream on top, and sprinkle with chopped chives.
Tools you’ll need
- large pot
- immersion blender
- knife
- cutting board
- ladle
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