Harvest Pumpkin Soup

3.8

(58)

48 Reviews

5 Photos

A very easy and great tasting harvest pumpkin soup.

Submitted by Kathy

Updated on August 30, 2023

5

Prep Time:

10 mins

Cook Time:

1 hr

Additional Time:

1 hr 20 mins

Total Time:

2 hrs 30 mins

Servings:

4

Jump to Nutrition Facts

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

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.
Add chicken stock to pumpkin and purée. 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)

245	Calories
20g	Fat
17g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 245
% Daily Value *
Total Fat 20g	25%
Saturated Fat 12g	62%
Cholesterol 68mg	23%
Sodium 899mg	39%
Total Carbohydrate 17g	6%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 4g	7%
Vitamin C 21mg	23%
Calcium 96mg	7%
Iron 2mg	11%
Potassium 828mg	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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