A delicious, moist cake with a banana pudding-like flavor! Layer some lemon-juice-dipped, thinly-sliced bananas on top of the whipped topping to avoid browning. a hit at potlucks.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ stick butter
- 1 medium onion, finely chopped
- 3 tablespoons minced fresh parsley
- 2 tablespoons sifted flour (such as Wondra®)
- 2 ½ cups chicken stock
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons chicken soup base (such as Better than Bouillon®)
- 1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
- 1 ½ teaspoons pesto
- 1 ½ cups heavy cream
- 2 teaspoons salt
- 1 teaspoon garlic powder
- ground black pepper to taste
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 25 g |
| Sodium | 3312 mg |
| Sugars | 6 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
I tasted it before adding the garlic and whipping cream. That is the best taste yet. I am not to have heavy cream for cholesterol intake. If you are looking for a delicious recipe without the heavy cream, stop and eat before you add the last two ingredients.
I really enjoyed this recipe. Made a very tasty and filling soup. Followed most of the recipe, except I didn’t have parsley or pesto. So instead I added a tsp of jarred garlic and 1-2 tbsp of chile garlic sauce. Really just needed to replace the herbs with another flavor. Mine didn’t need more salt after the garlic sauce and different bases.