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Ingredients30 m servings 460
Original recipe yields 4 servings
- 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.
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- Cook's Note:
- If you don't have an immersion blender, pour the soup into your blender and blend on low speed just long enough to get it fully blended and smooth.
Per Serving: 460 calories; 41.1 20.7 6.1 140 3312 Full nutrition