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 48g 74%
  • Carbs 118g 39%
  • Saturated 30g 148%
  • Fiber 39g 155%
  • Sugars 49g
  • Protein 18g 36%
  • Cholesterol 163mg 54%
  • Sodium 1,959mg 82%
  • Calcium 471mg 47%
  • Magnesium 319mg 80%
  • Potassium 2,878mg 82%
  • Iron 18mg 99%
  • Zinc 3mg 18%
  • Phosphorus 553mg 79%
  • Vitamin A 192,416IU 3,848%
  • Vitamin C 64mg 106%
  • Thiamin (B1) 0mg 26%
  • Riboflavin (B2) 1mg 50%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 1mg 46%
  • Folic Acid (B9) 175µg 44%
  • Vitamin B12 0µg 4%
  • Vitamin D 32IU 8%
  • Vitamin E 14mg 72%
  • Vitamin K 216µg 270%
  • Fatty acids, total monounsaturated 13g
  • Fatty acids, total polyunsaturated 2g
See detailed nutritional info Have a question about nutritional data? Let us know.

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