thepioneerwoman4.0
Pumpkin Soup
This easy pumpkin soup recipe is Tummy, creamy, and so velvety-smooth. Make it this fall, for Thanksgiving, or even an easy weeknight dinner.
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 5 min🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pot
- ●blender
- ●food processor
📝 Preparation Steps
1
Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
2
In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste.
salt to taste
3
Reheat if you need to, or just go ahead and serve!
Nutrition Facts
calories
149 Calories
fat Content
9 g
fiber Content
0 g
sugar Content
11 g
sodium Content
392 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
26 mg
carbohydrate Content
15 g
saturated Fat Content
5 g
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