Purée of Pumpkin Soup

Purée of Pumpkin Soup
Staff Writer
Thinkstock_iStockphoto

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

8
Servings
694
Calories Per Serving
Deliver Ingredients

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
27g
39%
Sugar
27g
30%
Saturated Fat
6g
25%
Cholesterol
18mg
6%
Carbohydrate, by difference
96g
74%
Protein
18g
39%
Vitamin A, RAE
23µg
3%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
33µg
37%
Calcium, Ca
135mg
14%
Choline, total
7mg
2%
Fiber, total dietary
11g
44%
Fluoride, F
13µg
0%
Folate, total
34µg
9%
Iron, Fe
6mg
33%
Magnesium, Mg
57mg
18%
Niacin
2mg
14%
Phosphorus, P
451mg
64%
Selenium, Se
6µg
11%
Sodium, Na
357mg
24%
Water
29g
1%
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.