HARVEST PUMPKIN SOUP RECIPE - FOOD.COM
Make and share this Harvest Pumpkin Soup recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the first 11 ingredients into stock pot over medium high heat.
- Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.
- Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk.
Nutrition Facts : Calories 83, FatContent 4.8, SaturatedFatContent 2.9, CholesterolContent 14.9, SodiumContent 48.1, CarbohydrateContent 8.8, FiberContent 1.6, SugarContent 2.7, ProteinContent 2.2
HARVEST PUMPKIN SOUP RECIPE: HOW TO MAKE IT
A drizzle of maple syrup is the crowning touch to this thick and creamy soup. You can also substitute 4 cups mashed butternut squash for the fresh pumpkin. —Lesley Pew, Lynn, Massachusetts
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute shallots and celery in butter until tender. , Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until pears are tender. Discard bay leaf. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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Total Time 01 hours 10 minutes
Category Lunch
Calories 208 calories per serving
- In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender., Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.
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A drizzle of maple syrup is the crowning touch to this thick and creamy soup.
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