My Favorite Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of My Favorite Pumpkin Soup calories by ingredient
Introduction
I love this soup! It's hardy, easy to make and delicious! Even a friend, who hates to try new things, tried this after much pushing and love it as well! This recipe can be ready to serve within an hour (except for roasting the pumpkin) I love this soup! It's hardy, easy to make and delicious! Even a friend, who hates to try new things, tried this after much pushing and love it as well! This recipe can be ready to serve within an hour (except for roasting the pumpkin)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
Tips
I loved this soup so much, I calculated at only four servings, but I'm sure you can get much more out of this recipe!
Directions
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