Pumpkin Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 235
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 4
- Cholesterol
- 61
- Sodium
- 1113
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
Ingredients
2 tablespoons butter
1 cup chopped onion
1 teaspoon dried thyme
1 can stewed tomatoes
1 can pumpkin puree, unsweetened
4 cups low sodium canned chicken stock, warmed
Fresh grated nutmeg
Salt
Pepper
1/2 cup heavy cream
2 scallions, thinly sliced
Directions
- In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallions.