Cozy Pumpkin Soup
A steaming bowl of creamy butternut squash soup infused with cinnamon, rosemary, garlic, and a hint of sugar—rich, velvety, and pure comfort in every spoonful.
Ingredients
Soup
- 3 lb butternut squash
- 1 large onion sliced
- 5 cloves garlic
- 3 cups water
- 3 tsp Better Than Bouillon Vegetable Soup Base*
- ¼ tsp cayenne pepper
- 2 sprigs rosemary
- 1 tsp grated ginger
- 1 stick Ceylon cinnamon
- 1 tbsp turbinado sugar
- ¼ tsp nutmeg
- 1 tsp pepper
- 1 tsp salt
- 5 cloves
- ½ - ¾ cup heavy cream
To Serve
- heavy cream
- roasted pumpkin seeds
- fresh parsley
- crusty baguette
Instructions
- Trim the top of the butternut squash and cut in half lengthwise, scoop out the seeds and chop into 1.5" chunks. Cut off the skin.
- Place the squash, onion, garlic, water, soup base*, cayenne pepper, ginger, rosemary, cinnamon, nutmeg, pepper, salt, and cloves into a large pot. Bring to a boil then reduce heat and let simmer until pumpkin is soft (check with fork) - about 10-15 minutes.
- Remove from heat and take out the cinnamon and rosemary sprigs. Use a stick blender to blend the rest of the ingredients until smooth. Add in the heavy cream and blend some more until it reaches the desired thickness.
- Ladle soup into bowls, drizzle a little bit of heavy cream, sprinkle with chopped parsley and a pumpkin seeds. Serve with toasted baguette and enjoy!
Notes
* Don't have Better Than Bouillon Seasoning? Use 3 cups chicken or vegetables broth in place of the water!