For a richer flavor, consider using roasted chicken stock instead of chicken broth. Adjust the amount of nutmeg and pepper to suit your taste preferences. If you prefer a vegan version, substitute the butter with olive oil, the heavy cream and sour cream with coconut cream, and the chicken broth with vegetable broth. The soup can be made a day ahead and reheated gently on the stovetop before serving. The flavors will meld together even more beautifully. Feel free to experiment with other spices like cinnamon or a pinch of cayenne pepper for a hint of warmth.
Pumpkin and Butternut Creamed Soup
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS36
Embrace the warmth of autumn with this luxurious creamed soup, a harmonious blend of sweet pumpkin and butternut squash. Enhanced with aromatic spices and a touch of decadence, it's a perfect starter or a comforting meal on a chilly day. Served in roasted pumpkin bowls and topped with Asiago cheese, it's a feast for both the eyes and the palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol52 mg
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Fiber4 g
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Protein7 g
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Saturated Fat10 g
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Sodium820 mg
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Sugar7 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Butternut Squash: In a saucepan, place the butternut squash cubes and cover with water. Bring to a boil over medium heat, then reduce heat and simmer until tender (approximately 30 minutes). Drain the water and set the squash aside.
02
StepPreheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
03
StepSauté the Vegetables: Melt the butter in a large skillet. Add the carrots, onion, and celery and cook until tender, about 10 minutes.
04
StepBlend the Soup Base: Transfer the sautéed vegetables, cooked butternut squash, heavy cream, and sour cream into a blender. Cover and puree until completely smooth, working in batches if necessary.
05
StepSimmer the Soup: Pour the blended mixture into a soup pot. Stir in the chicken broth, ground nutmeg, black pepper, and salt. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally for about 15 minutes.
06
StepRoast the Pumpkin Bowls: While the soup simmers, place the pumpkin halves, cut sides up, on the prepared baking sheet. Bake in the preheated oven until the pumpkin flesh is cooked through, about 15-20 minutes. For an extra touch, start the broiler and place the pumpkin halves under the broiler about 6 inches from the heat source to lightly brown the cut sides.
07
StepServe: Place a roasted pumpkin bowl in each decorative soup plate. Ladle the creamy soup into the pumpkin bowls. Sprinkle each serving generously with grated Asiago cheese. Serve immediately and enjoy!
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Brandyn Wunsch
Mar 7, 2025My family loved this recipe. It's a new Thanksgiving tradition!
Caterina Mante
Feb 17, 2025I added a touch of ginger, and it was amazing!
Tina Howell
Feb 9, 2025Easy to make and tastes like it came from a fancy restaurant!
Thalia Reichel
Feb 6, 2025This soup is incredible! The pumpkin bowls make it so festive.
Sally Rohanfunk
Jan 20, 2025The Asiago cheese is the perfect finishing touch.