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Butternut Pumpkin Soup with Nutmeg Creme

Butternut pumpkin soup is a comforting and hearty soup that is perfect for cozy autumn evenings. The addition of nutmeg creme takes this soup to the next level, adding a warm and fragrant flavor that perfectly complements the sweet and savory pumpkin.

Ingredients:

1 medium butternut pumpkin
1 onion
2 cloves of garlic
4 cups of vegetable stock
1 cup of heavy cream
1/4 teaspoon of nutmeg
1 tablespoon of olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees Fahrenheit.
Cut the butternut pumpkin in half lengthwise and scoop out the seeds and flesh. Brush with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 45-50 minutes, or until the flesh is tender.
While the pumpkin is roasting, chop the onion and garlic and sauté in a large pot until translucent.
Add the roasted pumpkin flesh, vegetable stock, and a pinch of salt and pepper to the pot with the onions and garlic. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
Add the heavy cream and nutmeg and stir well. Puree the soup with an immersion blender until smooth.
Serve hot with a dollop of nutmeg creme and a sprinkling of fresh herbs.

University Meat's Butternut Pumpkin Soup

This butternut pumpkin soup recipe from University Meat is a classic take on this comforting soup, perfect for chilly nights.

Ingredients:

1 large butternut pumpkin
2 onions
2 cloves of garlic
4 cups of chicken or vegetable stock
1 cup of heavy cream
1 tablespoon of olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees Fahrenheit.
Cut the butternut pumpkin in half lengthwise and scoop out the seeds and flesh. Brush with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 45-50 minutes, or until the flesh is tender.
While the pumpkin is roasting, chop the onion and garlic and sauté in a large pot until translucent.
Add the roasted pumpkin flesh, chicken or vegetable stock, and a pinch of salt and pepper to the pot with the onions and garlic. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
Add the heavy cream and stir well. Puree the soup with an immersion blender until smooth.
Serve hot with a sprinkling of fresh herbs.

Butternut pumpkin soup is a true classic in the world of comforting soups. Rich, creamy, and full of flavor, this soup is perfect for chilly autumn evenings. Whether you're looking for a classic take on this soup or something a little more adventurous, these two recipes for butternut pumpkin soup have got you covered. First up is Colin's butternut pumpkin soup with nutmeg creme, which takes this classic soup to the next level. The addition of nutmeg creme adds a fragrant and warm flavor to the sweet and savory soup, making it the ultimate comfort food. For this recipe, you will need butternut pumpkin, onion, garlic, vegetable stock, heavy cream, nutmeg, olive oil, and salt and pepper. To make Colin's butternut pumpkin soup with nutmeg creme, start by preheating the oven to 400 degrees Fahrenheit. Cut the butternut pumpkin in half lengthwise and scoop out the seeds and flesh. Brush with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 45-50 minutes, or until the flesh is tender. While the pumpkin is roasting, chop the onion and garlic and sauté in a large pot until translucent. Add the roasted pumpkin flesh, vegetable stock, and a pinch of salt and pepper to the pot with the onions and garlic. Bring to a boil, reduce heat, and simmer for 15-20 minutes. Add the heavy cream and nutmeg and stir well. Puree the soup with an immersion blender until smooth. Serve hot with a dollop of nutmeg creme and a sprinkling of fresh herbs. Next up is University Meat's butternut pumpkin soup, a classic take on this comforting soup. This recipe is perfect for chilly nights and utilizes simple and classic ingredients to create a delicious and satisfying soup. For this recipe, you will need butternut pumpkin, onion, garlic, chicken or vegetable stock, heavy cream, olive oil, and salt and pepper. To make University Meat's butternut pumpkin soup, start by preheating the oven to 400 degrees Fahrenheit. Cut the butternut pumpkin in half lengthwise and scoop out the seeds and flesh. Brush with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 45-50 minutes, or until the flesh is tender. While the pumpkin is roasting, chop the onion and garlic and sauté in a large pot until translucent. Add the roasted pumpkin flesh, chicken or vegetable stock, and a pinch of salt and pepper to the pot with the onions and garlic. Bring to a boil, reduce heat, and simmer for 15-20 minutes. Add the heavy cream and stir well. Puree the soup with an immersion blender until smooth. Serve hot with a sprinkling of fresh herbs. Whether you're looking for a classic take on butternut pumpkin soup or something a little more adventurous, these two recipes have got you covered. From the warm and fragrant nutmeg creme in Colin's recipe to the simple and classic flavor of University Meat's recipe, these soups are sure to satisfy any craving for a comforting bowl of soup. So grab a spoon, curl up with a warm blanket, and enjoy the ultimate in autumn comfort food.

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Butternut Pumpkin Soup with Nutmeg Creme

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University Meat's Butternut Pumpkin Soup

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