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Pumpkin Soup

American.foodie's picture
Pumpkin Soup is a delicious appetizer recipe. The irresistible combination of pumpkin and cream won't let you go away from it.
  Butter 1 Tablespoon
  Finely chopped onion 2 Tablespoon
  Cooked pumpkin 2 Cup (32 tbs), thoroughly drained (Use Canned Or Fresh)
  Chicken stock 2 1⁄2 Cup (40 tbs) (Use Fresh Or Canned)
  Milk 2 1⁄2 Cup (40 tbs)
  Ground cloves 1⁄8 Teaspoon
  Sugar 1⁄2 Teaspoon
  Lemon juice 1 Teaspoon
  Tabasco 3 Drop
  Salt 1⁄2 Teaspoon
  Heavy cream 1⁄4 Cup (4 tbs)

In a heavy 4-quart saucepan, melt the butter over moderate heat.
When the foam subsides, add the onions and cook for 2 or 3 minutes, stirring, until they are transparent but not brown.
Add the pumpkin, chicken stock, milk, the cloves, sugar, lemon juice, Tabasco and salt.
Stir thoroughly to blend all the ingredients.
Bring to a boil, then reduce the heat to its lowest point and cook the soup, stirring occasionally, for 15 minutes.
Then puree the soup by forcing it through a fine sieve or food mill into a large mixing bowl.
Do not use a blender; it will result in too bland and smooth a texture.
Stir in the cream.
Return the soup to the saucepan and heat it through without letting it come to a boil.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1058 Calories from Fat 546

% Daily Value*

Total Fat 61 g94.5%

Saturated Fat 34.7 g173.5%

Trans Fat 0 g

Cholesterol 189 mg63%

Sodium 2830.6 mg117.9%

Total Carbohydrates 97 g32.4%

Dietary Fiber 14.2 g56.7%

Sugars 43.2 g

Protein 40 g80.7%

Vitamin A 37.2% Vitamin C 11%

Calcium 71.1% Iron 8.8%

*Based on a 2000 Calorie diet

Pumpkin Soup Recipe