Description
This rich and comforting creamy pumpkin soup combines tender beef, savory vegetables, and smooth pumpkin puree to create a hearty meal perfect for chilly days. Simmered gently to meld flavors, it finishes with a creamy dollop of sour cream for an indulgent touch.
Ingredients
Main Ingredients
- 3 slices beef, cooked and diced
- 1 onion, chopped
- 1 carrot, shredded
- 1 (15 ounce) can chicken broth
- 2 cups half and half
- 1 (15 ounce) can pumpkin puree
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Topping
- 1/4 cup sour cream
Instructions
- Cook the beef: In a dutch oven or stock pot over medium heat, cook the beef slices until browned and fully cooked through. Remove the beef from the pot and set aside for later use.
- Sauté vegetables: Using the leftover beef drippings in the pot, add the chopped onion and shredded carrot. Cook them down until the onion is translucent and soft, which develops the base flavor of the soup.
- Add liquids and pumpkin: Stir in the chicken broth, half and half, and pumpkin puree into the pot along with salt and pepper for seasoning.
- Simmer the soup: Reduce heat and let the mixture simmer gently, allowing all flavors to meld together and the soup to heat through fully.
- Serve: Serve the soup immediately, or refrigerate to enjoy later. When serving, top each bowl with a generous dollop of sour cream and sprinkle the reserved diced beef on top for added texture and flavor.
Notes
- For a vegetarian version, omit the beef and substitute vegetable broth for chicken broth.
- You can puree the soup with an immersion blender for a smoother texture if preferred.
- Adjust seasoning to taste, adding more salt or pepper as desired.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
