Pumpkin Soup

Pumpkin Soup

72

"Serve with crusty bread and a slop of extra cream for decoration. Try to find a really dark orange-colored pumpkin - it will look lots better. Enjoy"

Ingredients

1 h {{adjustedServings}} servings 307 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  3. Bake in preheated oven 40 minutes, until soft but not blackened.
  4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
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Reviews

72
  1. 88 Ratings

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Yes, this makes a very rich, creamy soup. It was quite filling and, with croutons and some bread, was a very satisfying meal. I used Half and Half to lower the fat content and found it quite sui...

This soup was absolutely delicous! The only changes I made were to use 2% milk instead of cream and I used about 1 teaspoon of nutmeg which was just right. Everyone loved it and asked for seco...

I made this recipe for 50 people - a great success! I added a couple of large garlic bulbs to the roasting vegetables and squeezed out the roasted cloves to add in when pureeing the soup. Only...