Harvest Pumpkin Soup Recipe
ππ² Fall in love with this creamy and comforting Harvest Pumpkin Soup recipe, perfect for a cozy lunch or snack time treat! With just a few simple steps, you can create a flavorful dish that’s sure to impress. Let’s dive into the recipe:
Ingredients:
- 2 pumpkins
- 3 cups chicken stock
- 3/4 cup heavy whipping cream
- 1/4 tsp ground nutmeg
- 1/2 tsp ground sage
- 1 1/2 tsp salt
- 4 tbsp sour cream
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 400Β°F (205Β°C). |
| 2 | Cut pumpkins in half and scoop out seeds. |
| 3 | Spray a cookie sheet with non-stick cooking spray. |
| 4 | Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. |
| 5 | Remove pumpkins from oven and let cool. |
| 6 | Once pumpkins are cool, scrape flesh from skins into a food processor. Discard skins. |
| 7 | Add chicken stock to the pumpkin flesh in the food processor and puree until smooth. |
| 8 | Pour the pureed soup into a large saucepan and bring to a simmer over medium heat. |
| 9 | Stir in heavy whipping cream, ground nutmeg, ground sage, and salt. |
| 10 | Mix well and remove from heat. |
| 11 | Serve the soup garnished with a dollop of sour cream. |
Nutritional Information (per serving):
- Calories: 245.4
- Fat: 21.2g
- Saturated Fat: 12.5g
- Cholesterol: 71.8mg
- Sodium: 1152.8mg
- Carbohydrates: 8.2g
- Fiber: 0.1g
- Sugar: 3g
- Protein: 5.8g
Recipe Notes:
- For a smoother texture, you can use an immersion blender instead of a food processor to puree the soup.
- Customize your soup by adjusting the seasoning to your taste. Add more nutmeg or sage for a spicier flavor.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.
Warm up your autumn days with this delightful Harvest Pumpkin Soup. It’s a bowl of seasonal goodness that will surely become a favorite in your recipe collection! Enjoy every spoonful of this creamy, savory delight.
