View more "Soups & Creams" recipes
Honeyed Cream of Pumpkin Soup
- Course Soups & Creams
- Prep. Time 10 - 15 mins
- Cooking Time 25 - 30 mins
- Yields 4 to 6 servings
Preparation
What You Need
1/2
garlic bulb, (4 to 6 large cloves)
2 cups
(500 ml)
pumpkin pulp
6 cups
(1.5 l)
chicken broth
2 tbsp
(30 ml)
liquid honey
1/2 tsp
(2 ml)
ground coriander
1/2 cup
(125 ml)
cream 35 %
Toasted pumpkin seeds
Instructions
Preheat oven to 400 °F (200 °C).
Place 1/2 garlic bulb on baking sheet. Bake for 15 to 20 minutes or until tender. Peel garlic and purée in food processor with remaining ingredients, except cream, until smooth.
In saucepan, heat pumpkin mixture over medium heat while stirring. Bring to boil and stir in cream. Remove soup from heat and let stand covered for 5 minutes before serving. Garnish each bowl with toasted pumpkin seeds.
View the comments for this recipe and share one of your own!Be the first to leave a comment.
Add a comment
Top rated Easy
