Purée of Pumpkin Soup

Staff Writer
Purée of Pumpkin Soup
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
116
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
  • 1 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. 

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
6g
N/A
Saturated Fat
4g
19%
Cholesterol
20mg
7%
Protein
2g
5%
Carbs
16g
5%
Vitamin A
1256µg
100%
Vitamin B6
0.1mg
6.2%
Vitamin C
8mg
14%
Vitamin D
0.1µg
N/A
Vitamin E
2mg
9%
Vitamin K
28µg
35%
Calcium
62mg
6%
Fiber
5g
20%
Folate (food)
24µg
N/A
Folate equivalent (total)
24µg
6%
Iron
2mg
13%
Magnesium
41mg
10%
Monounsaturated
2g
N/A
Niacin (B3)
0.6mg
3.1%
Phosphorus
72mg
10%
Polyunsaturated
0.2g
N/A
Potassium
374mg
11%
Riboflavin (B2)
0.1mg
6.4%
Sodium
639mg
27%
Zinc
0.4mg
2.4%

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