Purée of Pumpkin Soup

Purée of Pumpkin Soup
Staff Writer

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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

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

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. 

Nutritional Facts

Total Fat
4g
6%
Sugar
7g
8%
Saturated Fat
2g
8%
Cholesterol
14mg
5%
Carbohydrate, by difference
18g
14%
Protein
5g
11%
Vitamin A, RAE
176µg
25%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
113mg
11%
Choline, total
33mg
8%
Fiber, total dietary
2g
8%
Folate, total
74µg
19%
Iron, Fe
2mg
11%
Magnesium, Mg
48mg
15%
Niacin
2mg
14%
Phosphorus, P
110mg
16%
Selenium, Se
6µg
11%
Sodium, Na
497mg
33%
Water
210g
8%
Zinc, Zn
1mg
13%

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.