Ina Garten Pumpkin Soup: A Barefoot Contessa Favorite
This comforting Ina Garten Pumpkin Soup features a creamy blend of pumpkin puree and butternut squash, simmered with aromatic onions and spices. Finished with half-and-half, it's a perfect cozy starter or light meal, often garnished with crème fraîche, Gruyère, or croutons.
Equipment
- Dutch oven
- Stockpot
- Immersion Blender
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups yellow onions chopped
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 1 1/2 lbs butternut squash peeled and cut into chunks
- 3 cups good quality chicken stock
- 2 teaspoons kosher salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 cup half and half
For Serving
- Creme fraiche
- grated Gruyere
- croutons
Instructions
Preparation
- Heat butter and olive oil in a Dutch oven or heavy-bottomed stockpot. Sauté the chopped onions over medium-low heat for about 10 minutes until they are fragrant and translucent.
- Add the butternut squash, pumpkin puree, chicken stock, salt, pepper, and nutmeg to the pot. Cover and simmer, stirring occasionally, for about 30 minutes until the squash is tender.
- Remove from heat and use an immersion blender to puree the soup to your desired consistency, ensuring all vegetables are thoroughly blended.
- Stir in the half and half and heat the soup slowly. Adjust salt to taste if needed, then serve with crème fraîche, grated Gruyère, or croutons.
Notes
Ensure you use pumpkin puree, not pumpkin pie filling. An immersion blender is ideal for achieving a smooth consistency, and remember to adjust salt to taste before serving.