Pumpkin Soup

If you have around 50 minutes to spend in the kitchen, Pumpkin Soup might be an excellent gluten free, lacto ovo vegetarian, and primal recipe to try. This soup has 385 calories, 7g of protein, and 30g of fat per serving. For $1.51 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for Winter. 7 people found this recipe to be tasty and satisfying. If you have onion, cream, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. With a spoonacular score of 47%, this dish is solid. Try Jamaican soup – beef and pumpkin flavor this soup. Be adventurous and try soup from the carribean, Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds, and Pumpkin Soup with Pumpkin Seed-Mint Pesto for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 30 minutes

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Ingredients:

1 apple, peeled and diced

2 tablespoons butter

2 carrots, peeled and diced

3 cups chicken stock

1 cup cream

1 onion, diced

2 cups fresh pumpkin, roasted and diced, see note below

1 tablespoon sage leaves

Salt and freshly ground pepper

Equipment:

food processor

pot

blender

bowl

oven

baking sheet

Cooking instruction summary:

Watch how to make this recipe. In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper. Divide soup among 4 soup bowls and serve immediately. Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

 

Step by step:


1. Watch how to make this recipe.

2. In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

3. Divide soup among 4 soup bowls and serve immediately.

4. Cook's Note: To roast pumpkin, preheat oven to 400 degrees F.

5. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use.

6. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes.

7. Let cool, peel away skin, and dice.


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