Pumpkin soup with wine Recipe
Smooth, refined and aromatic.
Ingredients
- 750 g pumpkin (Muscat), cleaned
- 200 g cream
- 200 g sour cream
- 150 ml of white or red wine
- 500 ml vegetable stock from 1 cube
- Fresh sage leaves, chopped
Directions
- Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet. Drizzle with oil and roast at 200˚C until fork-tender and golden.
- In a blender mash the roasted pumpkin until smooth. Transfer into a soup pot.
- Add cream, sour cream, wine and vegetable stock, stir and combine.
- Bring the soup to a boil, then immediately remove from the flame.
- Sprinkle with chopped fresh sage leaves and serve with croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 173 | 65% |
| Total Fat 19.65g | 25% |
| Saturated Fat 11.83g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 560mg | 23% |
| Potassium 615mg | 18% |
| Total Carbs 14.41g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.96g | 3% |
| Protein 3.72g | 6% |
