Pumpkin Soup

Yield

8 to 10 servings

15

60

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

8 servings

20

30

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

6 servings

5

55

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