Creamy Pumpkin Soup with Canned Pumpkin Puree

By shendho

5.0 / 5

10min

20min

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