Creamy Butternut Pumpkin Soup. Use any type of eating pumpkin you want OR butternut squash (which is called butternut pumpkin in Australia). A thick and creamy pumpkin soup that's full of flavour. Sweet pumpkin flavour, savouriness from the broth, garlic and onion.

Perfect for Thanksgiving or on a cool autumn night. Heat butter in a large saucepan and saute onion until soft. Watch how to make the best pumpkin soup in this short recipe video! To make Creamy Butternut Pumpkin Soup you need 9 ingredients and just 5 steps. Here is how you achieve that.

Ingredients

You need 1 kg of butternut pumpkin.
Prepare 1/2 of diced onion.
You need 50 grams of butter.
It's 2 cup of vegetable stock.
You need 1 cup of thickened cream.
Prepare 2 tbsp of sour cream.
It's 2 of diced potatoes.
It's 1 of Finely chopped chives.
Prepare 1 of Salt and white pepper, to taste.

This creamy (yet cream-less) soup features incredible roasted pumpkin flavor. This butternut squash and pumpkin soup is made "creamy" with just cashews, and no cream or milk! It's topped with brussels and bacon for extra flavor! Once soup is finished cooking, transfer to a blender and blend until creamy and smooth.

Creamy Butternut Pumpkin Soup directions

Heat butter in a large saucepan and saute onion until soft..
Add vegetable stock, pumpkin and potatoes and cook until soft..
Puree soup with a blender..
Stir in cream and heat again but do not boil..
Garnish with sour cream and a sprinkle of chives.

Be very careful when blending hot liquids. This creamy pumpkin soup is like silk in a bowl. smooth and tasty - without dairy or cream :-) The luscious texture is created by adding blended Bring to a boil, stir through to mix and turn down to a simmer. Turn heat off and blend soup with a hand blender. This creamy pumpkin soup is even better if it's made a day ahead of time. Just refrigerate overnight, reheat on the stovetop and garnish immediately before serving.