Purée of Pumpkin Soup Recipe
Daily Value: 6%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||22µg||5%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Warm up to this pumpkin soup recipe. Take it to go in a thermos or serve it for your family and friends.
- 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
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 DetailsServings: 8
Special Designations: Gluten-free
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).