A very easy and great tasting harvest pumpkin soup.
Ingredients
- 2 small sugar pumpkin
- 3 cups chicken stock
- ¾ cup heavy whipping cream
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground sage
- 1 ½ teaspoons salt
- 4 tablespoons sour cream
Directions
Step 1
Preheat the oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
Step 2
Add chicken stock to pumpkin and pur?e. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage, and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 245 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat12g | 62% |
Cholesterol68mg | 23% |
Sodium899mg | 39% |
Total Carbohydrate17g | 6% |
Dietary Fiber1g | 4% |
Total Sugars3g | |
Protein4g | |
Vitamin C21mg | 105% |
Calcium96mg | 7% |
Iron2mg | 11% |
Potassium828mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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