Creamy Asparagus and Roasted Pumpkin Soup

1
Dana Ramsey

By
@DRamsey

We grow pumpkins every year and I always have some frozen in my freezer so I am always trying to figure out what to make. This recipe came about after I made my butternut squash soup. Happy Cooking.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4 to 6
Method:
Stove Top

Ingredients

Add to Grocery List

1 1/2 - 2 lb
prepared roasted pumpkin puree
1/2 large
onion, peeled and sliced
1/4 c
butter
4 1/2 c
low sodium chicken broth
1 lb
asparagus chopped
salt and pepper to taste
toasted croutons, optional

How to Make Creamy Asparagus and Roasted Pumpkin Soup

Step-by-Step

  • 1Modern Method: In a large Dutch Oven (the type for stovetops) melt your butter and onion and gently cook until onion is translucent. Stirring frequently don't burn.
  • 2Add the broth, pumpkin, asparagus, and season with salt and pepper. Increse the heat to bring to a boil. Once boiling reduce heat to simmer and simmer for 30 minutes or until the asparagus is nice and tender. You can sprinkle some toasted croutons on top of each bowl. Yummy.
  • 3Note: My hubby added 1 cayanne pepper, chopped and sprinkled that on top too. It added a little heat but not much and was very yummy.
  • 4Hearth Method: Follow modern method but use a round bottom kettle with legs, hanging from a crane in a fireplace or fire irons over a fire pit and cook over a moderate fire.

Printable Recipe Card

About Creamy Asparagus and Roasted Pumpkin Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American




Show 4 Comments & Reviews

How To Pair Soups And Wine Recipe

How to Pair Soups and Wine

Kitchen Crew @JustaPinch

Pairing soups and wine can be tricky. Besides there being many types of soup (stews, chowder, broth-based, etc.), soups are liquid and pairing liquid with liquid is strange. In reality,...