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