Pumpkin Soup recipe
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- 6 cups chicken stock 1 ½ teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion ½ teaspoon chopped fresh thyme 1 clove garlic, minced ½ cup heavy whipping cream 5 whole black peppercorns
Nutrition Info
- 114.5 caloriescarbohydrate: 13.5 gcholesterol: 24.1 mgfat: 6.3 gfiber: 4.1 gprotein: 2.7 gsaturatedFat: 3.6 gservingSize: -sodium: 1458.1 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Soup
Directions
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Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. 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 pan, 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 fresh parsley.