Creamy Pumpkin Soup
Creamy Pumpkin Soup
Directions
- Prepare 10 cups of LeGout Cream Soup Base according to the package directions.
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, garlic, dried sage, cinnamon, nutmeg, and clove, and sauté for 5–7 minutes until very fragrant.
- Slowly whisk in the prepared LeGout Cream Soup Base and pumpkin purée. Season with salt and pepper. Bring the soup to a boil, then reduce to a simmer for 20–25 minutes to allow the flavors to meld.
- Serve the soup with a swirl of heavy cream, roasted pumpkin seeds, and fresh sage leaves.
Ingredients
- 2 onion(s), diced
- 5 garlic, clove(s), minced
- 3 tbsp. butter
- 1/2 tbsp. sage leaves, dried
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 10 cups pumpkin, puree, (canned or fresh)
- 10 cups LeGout® Cream Soup Base
- 2 tsp. salt
- 1/2 tsp. pepper, white
- pumpkin seeds, (pepitas) roasted, for garnish
- cream, heavy, for garnish
- sage leaves, for garnish