Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pumpkin Soup
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- Total: 45 min
- Prep: 5 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 235
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 1113 mg
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 235
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 1113 mg
Ingredients
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.
