Creamy Pumpkin Soup With Canned Pumpkin Puree Recipes

Steps:

• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
• Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

Steps:

• In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
• Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
• Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
• Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
• To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
• To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.