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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 133.3
  • Total Fat: 9.1 g
  • Cholesterol: 25.4 mg
  • Sodium: 956.7 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Pumpkin Soup calories by ingredient
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Pumpkin Soup

Submitted by: EMILYROSE62

Introduction

Adapted from Food Processor Cookbook, by Janis Wicks 1977 Nitty Gritty Productions (Concord, CA).
[Only recipe adaptation is removal of optional enrichment.]
Adapted from Food Processor Cookbook, by Janis Wicks 1977 Nitty Gritty Productions (Concord, CA).
[Only recipe adaptation is removal of optional enrichment.]

Number of Servings: 8

Ingredients

    1 small pumpkin (4 cups cubed)
    2 cups boiling water
    1/2 tsp. salt
    6 tbs. butter
    1/2-in. cube ginger, peeled
    or 1/4 tsp. ground ginger
    1 medium onion, quartered
    1-1/2 tsp. curry powder, optional
    1/4 cup flour
    4 cups chicken broth, heated
    1-1/2 to 2 cups cooking liquid
    Freshly ground white pepper
    Freshly ground nutmeg
    2 to 3 tbs. sherry, optional
    1/2 cup whipping or sour cream or croutons, for garnish

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Directions

Cut pumpkin in half. Scrape out seeds and strings. Cut in strips to make peeling easier. Peel and cube. Combine pumpkin, water and salt in large saucepan. Cover and bring to a boil. Cook 15 minutes. With steel blade in place and processor turning, drop in ginger and onion through the feeding tube. Chop finely. Use "on-off" turns to avoid pureing. Melt butter in 4-quart soup pot. Stir in ginger, onion and curry powder. Cook, stirrng over medium heat about 5 minutes. Blend in flour. Cook two minutes longer. Remove from heat. Whisk in heated chicken broth. Drain cooked pumpkin, saving cooking liquid if it seems necessary to make a smooth puree. Stir puree into soup. Add as much of the cooking liquid as is necessary to produce desired consistency. Season with pepper, nutmeg and salt if needed. Return soup to heat and bring to a simmer. Stir in sherry. Remove from heat and serve garnish as desired. If using whipping cream, whip it with 1/8 teaspoon salt. Makes 8 servings.
Variation--Fall colors in a soup bowl! Omit ginger and curry powder. Add 1/2 sweet, red Bell pepper, chopped. Cook with onion and butter. Continue as directed.

Number of Servings: 8

Recipe submitted by SparkPeople user EMILYROSE62.






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