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

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:

113 kcal

Daily value:

6%

Servings:

8
  • Carbohydrate, by difference 15 g
  • Protein 7 g
  • Total lipid (fat) 4 g
  • Vitamin A, IU 3226 IU
  • Vitamin A, RAE 132 µg
  • Vitamin C, total ascorbic acid 7 mg
  • Vitamin D 6 IU
  • Vitamin K (phylloquinone) 1 µg
  • Ash 2 g
  • Calcium, Ca 94 mg
  • Carotene, beta 1890 µg
  • Cholesterol 16 mg
  • Choline, total 25 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 2 g
  • Folate, DFE 72 µg
  • Folate, food 57 µg
  • Folate, total 66 µg
  • Folic acid 9 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 22 µg
  • Lycopene 52 µg
  • Magnesium, Mg 39 mg
  • Niacin 2 mg
  • Phosphorus, P 89 mg
  • Potassium, K 222 mg
  • Retinol 22 µg
  • Selenium, Se 6 µg
  • Sodium, Na 537 mg
  • Starch 3 g
  • Sugars, total 5 g
  • Water 212 g
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