Pumpkin Soup recipe

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Ingredients

6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns

Nutrition Info

114.5 calories
carbohydrate: 13.5 g
cholesterol: 24.1 mg
fat: 6.3 g
fiber: 4.1 g
protein: 2.7 g
saturatedFat: 3.6 g
servingSize: -
sodium: 1458.1 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.

  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Recipe Yield

8 to 10 servings

Recipe Note

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

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