A delightful and creamy pumpkin soup perfect for cozy evenings.
Prepare the pumpkin by peeling, seeding, and cutting it into chunks.
Use a sharp knife to make peeling and cutting the pumpkin easier.
Sauté the onion, carrots, celery, and garlic in olive oil in a large saucepan over medium heat for 5 minutes.
Stir frequently to prevent the vegetables from sticking.
Add the ginger, pumpkin, and chicken broth to the saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 25 minutes until the vegetables are tender.
Check the pumpkin with a fork to ensure it's tender before blending.
Blend the soup in batches until smooth using a blender.
Allow the soup to cool slightly before blending to avoid splatters.
In the same saucepan, melt the butter, then stir in the flour until blended. Gradually add the milk, stirring constantly until thickened.
Ensure the roux is smooth before adding the milk to avoid lumps.
Combine the blended soup with the roux in the saucepan. Reheat gently and serve warm.
Taste and adjust seasoning before serving.
Continue in our app for the best experience
