Purée of Pumpkin Soup

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Ingredients

  • 5  Cups  pumpkin purée
  • 3 Cups  vegetable stock
  • 1 Teaspoon  minced ginger
  • 1/2 Teaspoon  nutmeg
  • 1 Cup  chopped onion
  • clove fresh garlic
  •   Salt and pepper, to taste
  • 1/2 Cup  heavy cream

Warm up to this pumpkin soup recipe. Take it to go in a thermos or serve it for your family and friends.

Click here for Beyond Pumpkin: 10 Great Pumpkin Recipes

Directions

Bring all ingredients except the heavy cream to a boil, then reduce heat and simmer for 30 minutes.

Puree the soup in a food processor. 

Return to pan and bring to a boil again, reduce heat, and simmer for 30 minutes. Stir in heavy cream and pour into soup bowls. Top with a dollop of crème fraîche or mascarpone cheese and a sprig of parsley. 

Nutrition

Calories per serving:

112 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

6%

Servings:

8
  • Fat 6g 9%
  • Carbs 15g 5%
  • Saturated 4g 18%
  • Fiber 5g 19%
  • Sugars 6g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 2g 4%
  • Cholesterol 20mg 7%
  • Sodium 245mg 10%
  • Calcium 59mg 6%
  • Magnesium 40mg 10%
  • Potassium 360mg 10%
  • Iron 2mg 12%
  • Zinc 0mg 2%
  • Phosphorus 69mg 10%
  • Vitamin A 1,256µg 140%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 22µg 5%
  • Vitamin B12 0µg 0%
  • Vitamin D 4IU 1%
  • Vitamin E 2mg 9%
  • Vitamin K 27µg 34%
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