| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 18g | 7g | 23g |
| sugars | fibre | protein | salt |
| 6g | 2g | 6g | 0.45g |
I’ve developed quite the fondness for my own spin on a vegetable classic – the Red Wing Onion and Pumpkin Soup. This is one of those recipes that stirs up a heartwarming nostalgia as it simmers on the stove. There’s something inherently comforting about this soup, reminding me of my Nebraska roots where homemade soups and stews were a staple, highlighting the farm-to-table freshness that defined our meals.
A Celebration of Midwestern Bounty
Bringing together the robust flavors of Red Wing onions and earthy pumpkins, this soup beautifully captures the essence of Midwestern comfort food. But it’s not just about comfort. The unique blend of ingredients in this soup also offers a host of health benefits. For instance, pumpkins are an excellent source of vitamin A, which can boost your immune system – so perfect for those crisp fall days when you need that extra bit of warmth and protection.
Comfort in Every Spoonful
And then there’s the Red Wing Onion – a type of onions that are known for their robust and somewhat spicy flavor. Onions provide a range of health benefits too. They’re packed with antioxidants, and they’re also known to help control blood sugar levels. Couple this with the various other vibrant ingredients like minced garlic, ground nutmeg, and freshly chopped parsley, and you have a soup that is delicious, hearty, and good for you.
This Red Wing Onion and Pumpkin Soup stands out in its unique character, but it does have similarities to other pumpkin soup recipes. Here, the brown sugar adds a touch of sweetness that balances the savory elements, while the heavy cream gives it a luxuriously smooth texture. Perfect to have on its own, or paired with a crusty bread roll or a simple side salad for a wholesome meal.
Every time I delve into a bowl of this soup, it’s like receiving a warm embrace from home. Even though I’ve moved on from Nebraska, the flavors of the heartland are never far – living vividly in the recipes that I create. It’s why this Red Wing Onion and Pumpkin Soup remains one of my absolute favorites. Here’s to good health and heartwarmingly tasty comfort in every spoonful.
What You’ll Need
- 2 tablespoons extra-virgin olive oil
- 1 large Red Wing onion, diced
- 3 cloves garlic, minced
- 1 and 1/2 pounds pumpkin, peeled and cut into 1″ cubes
- 4 cups low-sodium vegetable broth
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- Freshly chopped parsley for garnish
Method
Step One
Heat the 2 tablespoons of extra-virgin olive oil in a large pot over a medium heat. Add the diced Red Wing onion and garlic to the pot and sauté until they become translucent.
Step Two
Add the pumpkin cubes to the pot and continue to cook for about 10 minutes, or until the pumpkin begins to soften.
Step Three
Stir in the 4 cups of low-sodium vegetable broth, 2 teaspoons of brown sugar, 1/2 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of ground nutmeg. Bring the mixture to a boil.
Step Four
Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the pumpkin is completely soft.
Step Five
Blend the soup mixture until it’s smooth. You can use an immersion blender, or transfer the mixture to a blender in batches.
Step Six
Return the smoothed soup to the stove and stir in the 1/2 cup of heavy cream. Continue to cook the soup on low heat for another 5 minutes, stirring occasionally.
Step Seven
Serve the soup hot, garnished with freshly chopped parsley. Enjoy!
