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Harvest Pumpkin Soup

SUBMITTED BY: Kathy      PHOTO BY: john

"A very easy and great tasting soup."
PREP TIME  10 Min
COOK TIME  1 Hr
READY IN  2 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 small sugar pumpkin
  • 3 cups chicken stock
  • 3/4 cup heavy whipping cream
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground sage
  • 1 1/2 teaspoons salt
  • 4 tablespoons sour cream

DIRECTIONS

  1. Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
  2. Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by BTORGES
I used canned pumpkins instead. It was much easier and still very tasty! This soup will accompany our Thanksgiving dinner this year. Thanks for the delicious and easy recipe!

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2007 by noellee
I've tried already for 2days 4 different recipies of Pumpkin soup. 2 recommended onion, carrot, celery, garlic, or the milk/evaporated milk and onion. Since i'm not so much a fan of onion in sweet soup, others didn't appeal to me, but this one -my last try- simply amazed me. If you want to have sweet pumpkin taste itself, but sweet and creamy, you will love this one. I'm so glad that I finally found one.

10 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2004 by Jennifer : )
Very good soup. I used canned pumpkin to save time AND I also thought it needed a little extra flavor so I added some orange juice. Turned out fantastic! My dad couldn't get enough.

9 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 267

  • Total Fat: 21.3g
  • Cholesterol: 68mg
  • Sodium: 1649mg
  • Total Carbs: 17.5g
  •     Dietary Fiber: 1.2g
  • Protein: 5.2g

VIEW DETAILED NUTRITION

About: Nutrition Info

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