Purée of Pumpkin Soup Recipe


Nutrition

Cal/Serving: 112
Daily Value: 6%
Servings: 8

Vegetarian, Gluten-Free, Wheat-Free
Fat6g9%
Saturated4g18%
Carbs15g5%
Fiber5g19%
Sugars6g0%
Protein2g4%
Cholesterol20mg7%
Sodium245mg10%
Calcium59mg6%
Magnesium40mg10%
Potassium360mg10%
Iron2mg12%
Zinc0mg2%
Phosphorus69mg10%
Vitamin A24052IU481%
Vitamin C8mg13%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg6%
Niacin (B3)1mg3%
Vitamin B60mg5%
Folic Acid (B9)22µg5%
Vitamin B120µg0%
Vitamin D4IU1%
Vitamin E2mg9%
Vitamin K27µg34%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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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

5
Ratings2

INGREDIENTS

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

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. 

Recipe Details

Servings: 8
Cuisine: American
Special Designations: Gluten-free

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