PointsPlus Pumpkin Soup Recipe

PointsPlus Pumpkin Soup Recipe
Staff Writer
Pumpkin Soup

WeightWatchers.com

Pumpkin Soup

Fresh pumpkin lends this soup a particularly pronounced flavor; for a more refined presentation, strain the pumpkin purée just before adding the spices.

4
Servings
938
Calories Per Serving
Deliver Ingredients

Notes

*Note: You can substitute ½ teaspoon dried sage for every 1 ½ teaspoons fresh sage.

Ingredients

  • 4  pounds  fresh whole pumpkin, preferably a sugar or pie pumpkin
  • medium-sized cloves garlic, peeled
  • 3  cups  reduced-sodium vegetable broth
  • 1 1/2  teaspoon  fresh sage*
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground allspice
  • 1/4  teaspoon  ground cinnamon

Directions

Preheat the oven to 350 degrees. Coat a large baking sheet with cooking spray.

Cut the pumpkin in half through its “equator” (meaning horizontally and not through the stem). Scoop out any seeds and fibrous membranes. Set the pumpkin halves cut side down on prepared tray. Place a garlic clove under each pumpkin half. Bake until the pumpkin is soft and tender, about 1 hour. Let cool for 20 minutes. (At this point, the pumpkins can be put in a large, sealable container and stored in the refrigerator for up to 3 days.)

Scoop the flesh from the pumpkin shells into a food processor fitted with the chopping blade or a large blender. Add the garlic cloves and 2 cups of the broth; process or blend until smooth, scraping down the insides of the canister as necessary.

Pour the pumpkin purée into a large saucepan; stir in the remaining broth, sage, salt, allspice, and cinnamon. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to low and simmer, uncovered, for 10 minutes for flavors to blend.

Nutritional Facts

Total Fat
42g
60%
Sugar
1g
1%
Saturated Fat
14g
58%
Cholesterol
192mg
64%
Carbohydrate, by difference
122g
94%
Protein
21g
46%
Vitamin A, RAE
1930µg
100%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
430mg
43%
Choline, total
2mg
0%
Folate, total
95µg
24%
Iron, Fe
6mg
33%
Magnesium, Mg
88mg
28%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
2mg
40%
Phosphorus, P
450mg
64%
Riboflavin
1mg
91%
Selenium, Se
33µg
60%
Sodium, Na
1372mg
91%
Water
414g
15%
Zinc, Zn
2mg
25%

Pumpkin Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Soup Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Pumpkin Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.