Ingredients
- 3 tablespoons butter
- 1 small yellow onion, diced
- 1 large carrot, thinly sliced
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- ½ teaspoon sweet or smoked paprika (to taste)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 15 ounces canned pumpkin puree
- 4 to 6 cups chicken stock
- ¼ cup heavy whipping cream
Instructions
- In a Dutch oven over medium-low heat, melt the butter.
- Add the diced onion and sliced carrots. Season with salt and pepper. Sauté for 4–5 minutes until the vegetables are tender.
- Stir in the minced garlic, paprika, thyme, and rosemary. Cook for about 15 seconds until fragrant.
- Add the pumpkin puree and chicken stock. Stir well and bring to a boil. Reduce to a simmer and cook for 15 minutes.
- For a creamier texture, use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
- Remove from heat and stir in the heavy whipping cream. Taste and adjust salt and pepper as needed.
- Ladle into bowls and serve warm. Garnish with extra cream, croutons, or fresh herbs if desired.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust consistency by using more or less broth depending on desired thickness.
- Blending the soup creates a silky-smooth texture, but it’s also delicious left chunky.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
