This is the most perfect pumpkin soup you’ll ever have! The pumpkins are sweet and the soup is slightly beefy and salty. Pure comfort.
I have been surviving off of this soup for the past two weeks and I don’t foresee me getting tired of it any time soon. I make small batches every week so that my house is full of the smells of the fall every Sunday.
Beside the pumpkin, i bet all the ingredients are within your pantry walls and your fridge. This is also a great soup to make ahead and store in the freezer for the perfect fall night.
Ingredients (serves 8)
- 1 medium pumpkin(not the type you carve for Halloween, think more like the cut up squash you find at the super market, make sure to carefully take the skin off with a knife)
- 2 medium onions cut in half
- 2 medium carrots cut in thirds
- 1 stalk of celery cut in forths
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon nutmeg
- 8 cups of water(or enough to cover the veggies)
- 1beef flavoring packet
- 1 tablespoon of butter
Carefully take the skin off the pumpkin with a knife and cut into 1 inch cubes. Add pumpkin cubes, onion, celery and carrots to a large soup pot. Add 8 cups of water or enough to cover the vegetables, beef/chicken or vegetable broth could be added instead of water. Bring to a boil and add beef flavoring packet. Let simmer for half an hour or until vegetables are tender to the touch.
Let vegetables and broth cool completely before blending to a smooth texture with a hand blender or a standing blender. Return mixture to large soup pot and add a butter, salt, pepper and nutmeg. Allow soup to boil for 10 minutes before serving.