Yield
8 to 10 servings
Prep Time15
Cook Time60
6 cups: chicken stock
1 1/2 teaspoons: salt
4 cups: pumpkin puree
1 teaspoon: chopped fresh parsley
1 cup: chopped onion
1/2 teaspoon: chopped fresh thyme
1 clove: garlic, minced
1/2 cup: heavy whipping cream
5: whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
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.
Calories: 114 kcal
Carbohydrates: 13.5 g
Cholesterol: 24 mg
Fat: 6.3 g
Fiber: 4.1 g
Protein: 2.7 g
Sodium: 1458 mg
Yield8 servings
Prep Time20
Cook Time30
6 cups: chicken stock
1 1/2 teaspoons: salt
3 1/2 cups: cubed fresh pumpkin
1 teaspoon: fresh parsley
1 cup: chopped onion
1/2 teaspoon: chopped fresh thyme
1 clove: garlic, minced
1/2 cup: heavy whipping cream
5: whole black peppercorns
Cut pumpkin into 1/2-inch cubes.
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
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.
Calories: 86 kcal
Carbohydrates: 6.9 g
Cholesterol: 24 mg
Fat: 6 g
Fiber: 0.8 g
Protein: 1.9 g
Sodium: 1163 mg
Yield6 servings
Prep Time5
Cook Time55
1 2/3 pounds: sugar pumpkin -- peeled, seeded and cubed
2: carrots, coarsely chopped
2: onions, cut into wedges
2 1/2 tablespoons: vegetable oil
1 large: potato, sliced
1 quart: water
3 cubes: chicken bouillon, crumbled
1 cup: heavy cream
1 1/4 tablespoons: ground nutmeg
1 teaspoon: ground black pepper
: salt to taste
Preheat oven to 425 degrees F (220 degrees C).
Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
Bake in preheated oven 40 minutes, until soft but not blackened.
In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
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.
Calories: 307 kcal
Carbohydrates: 27.5 g
Cholesterol: 55 mg
Fat: 21.4 g
Fiber: 3.2 g
Protein: 4.3 g
Sodium: 613 mg
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