Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan2 tablespoons butter1 fresh bay leaf2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)1 medium yellow onion, finely choppedSalt and pepper3 tablespoons all-purpose flour2 teaspoons poultry seasoning or 2 teaspoons ground thyme2 teaspoons hot sauce, or to taste6 cups chicken stock1 (28-ounce) can cooked pumpkin puree2 cups heavy cream1/2 teaspoon freshly grated nutmeg
Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KRISC50.
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KRISC50.
Nutritional Info Amount Per Serving
- Calories: 118.9
- Total Fat: 5.8 g
- Cholesterol: 13.7 mg
- Sodium: 767.6 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.7 g
- Protein: 4.2 g
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