My Favorite Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*2 pounds peeled and chopped pumpkin-yields about 1 3/4 to 2 cups pumpkin. I roast my pumpkin in the oven for about an hour at 350 degrees*1 roughly chopped large onion*1 peeled and chopped large potato*1 peeled and chopped large carrot*1 stick of celery, strings discarded*1.5 pints (700 ml) vegetable stock*1 vegetable stock cube*1 oz(25 grams) butter* half pint cream (I use half and half and only use about 1 1/2 cups*2 tbls of chives, chopped for garnish (optional)*salt and pepper to taste
1. In a large heavy bottomed saucepan, melt the butter and add all the vegetables.
2. Cook gently for 5 minutes, stirring occassionally. Make sure the vegetables don't get brown.
3. Add the vegetable stoack and the stock cube and stir.
4. Simmer gently for about 20 minutes until the vegetables are just cooked and then puree with a blender.
5. Return the pureed vegetables to the saucepan and season to taste.
6. Add the cream and re-heat very gently.
7. Sprinkle with the chopped chives before serving.
Serving Size: 4-8 servings
2. Cook gently for 5 minutes, stirring occassionally. Make sure the vegetables don't get brown.
3. Add the vegetable stoack and the stock cube and stir.
4. Simmer gently for about 20 minutes until the vegetables are just cooked and then puree with a blender.
5. Return the pureed vegetables to the saucepan and season to taste.
6. Add the cream and re-heat very gently.
7. Sprinkle with the chopped chives before serving.
Serving Size: 4-8 servings
Nutritional Info Amount Per Serving
- Calories: 176.7
- Total Fat: 5.4 g
- Cholesterol: 13.4 mg
- Sodium: 1,064.4 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 4.9 g
- Protein: 3.5 g
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