Creamy Pumpkin Soup with Canned Pumpkin Puree

Name: Creamy Pumpkin Soup with Canned Pumpkin Puree
Total time: 30
Yield: 4
Ingredients: ¼ stick butter; 1 medium onion, finely chopped; 3 tablespoons minced fresh parsley; 2 tablespoons sifted flour (such as Wondra®); 2 ½ cups chicken stock; 1 (15 ounce) can pumpkin puree; 2 tablespoons chicken soup base (such as Better than Bouillon®); 1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base); 1 ½ teaspoons pesto; 1 ½ cups heavy cream; 2 teaspoons salt; 1 teaspoon garlic powder; ground black pepper to taste

Recipe by shendho from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

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¼ stick butter
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1 medium onion, finely chopped
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3 tablespoons minced fresh parsley
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2 tablespoons sifted flour (such as Wondra®)
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2 ½ cups chicken stock
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1 (15 ounce) can pumpkin puree
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2 tablespoons chicken soup base (such as Better than Bouillon®)

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1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
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1 ½ teaspoons pesto
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1 ½ cups heavy cream
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2 teaspoons salt
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1 teaspoon garlic powder
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ground black pepper to taste

Instructions

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.