Soups & Stewscountryliving4.7
Harvest Pumpkin Soup
To lighten up this soup, substitute low-sodium chicken broth and use only 3 tablespoons of heavy cream, and you'll save 68 calories, 8 grams of fat, and 453 milligrams of sodium per serving.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
📝 Preparation Steps
1
In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about ⏱️ 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to ⏱️ 12 minutes.
large potato, peeled and chopped1large onion, chopped1
2
Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for ⏱️ 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.
Nutrition Facts
calories
194 calories
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