Pumpkin Soup Recipe
Creamy and savory, this easy soup will have you thinking about pumpkin in a whole new way!
Servings: 10
| Tags: |
Ingredients
- 6 cups chicken stock
- 1 1/2 teaspoons salt
- 4 cups pumpkin puree
- 1 cup chopped onion
- 1/4 teaspoon dried thyme (or ½ tsp. chopped fresh thyme)
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream
- 1/2 teaspoon dried parsley (or 1 tsp. chopped fresh parsley)
Directions
- In a large pot, heat stock, salt, pumpkin, onion, thyme, and garlic over medium-high heat.
- Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pot, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
- Stir in heavy cream.
- Pour into soup bowls and garnish with parsley.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 10 servings | |
| Calories 70 | |
| Calories from Fat 23 | 33% |
| Total Fat 2.66g | 3% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 812mg | 34% |
| Potassium 343mg | 10% |
| Total Carbs 10.12g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.86g | 3% |
| Protein 2.8g | 4% |
Languages
Reviews
February 8, 2011
We grow sugar pumpkins and love winter soups made with them. We made a batch of Penny's recipe and throughly enjoyed it, as did our dinner guests. This is a very tasty recipe, highly recommended cold weather fare. Thank, Penny!I've cooked/tasted this recipe!
