Ingredients
| Name | Amount (Metric / US) |
|---|---|
| PUMPKIN PULP | 464 g / 4 cups |
| MILK | 4 servings |
| PEPPER | 4 servings |
| CARROTS | 3 |
| CELERY | 3 ribs |
| ONION | 1 |
| BAY LEAF | 1 |
| CHICKEN BROTH | 1.41 l / 6 cups |
| HEAVY CREAM | 238 ml / 1 cup |
| NUTMEG | 0.50 tsps |
| SUGAR | 1 Tbsp |
Pumpkin Soup
Pumpkin Soup might be just the main course you are searching for. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.33 per serving. One portion of this dish contains approximately 14g of protein, 30g of fat, and a total of 447 calories. 1 person has made this recipe and would make it again. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires pumpkin pulp, heavy cream, bay leaf, and sugar. Overall, this recipe earns a good spoonacular score of 53%. Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds, Pumpkin Soup with Pumpkin Seed Mint Pesto, and Curried Pumpkin Soup with Spicy Pumpkin Seeds are very similar to this recipe.
Instructions
Place pumpkin, carrots, celery and onion in large kettle. Add the bay leaf and broth. Bring to a boil. Cover and simmer about 1 hour or until pumpkin is tender. Put mixture in blender and return to the kettle. Stir in the remaining ingredients except the milk. Adjust the consistency with the milk. Yield: 6 servings.
