This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure, canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!
Ingredients
- 2 tablespoon butter
- 1/2 yellow onion (sliced thin)
- 1/2 cup carrots (peeled, thinly sliced)
- 1 rib celery (trimmed and chopped)
- 2 cups canned pure pumpkin (not pumpkin pie filling)
- 3 cups chicken broth
- Dash ground white pepper (to taste)
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoon salt
- 1 cup cream or half-and-half
- Optional Garnish: pumpkin seeds (shelled)
Steps to Make It
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Gather the ingredients.
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In a 4-qt saucepan, saute the onions in butter until transparent.
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Add all the other ingredients, except the cream.
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Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.
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Place in a blender and carefully puree until completely smooth.
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Pour back into the saucepan and add the cream.
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Bring back to a gentle simmer, turn off the heat, and adjust the seasoning if necessary.
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Serve in warm bowls, and garnish with pumpkin seeds. Enjoy!
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Nutrition Facts (per serving) | |
---|---|
211 | Calories |
18g | Fat |
10g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 211 |
% Daily Value* | |
Total Fat 18g | 24% |
Saturated Fat 12g | 58% |
Cholesterol 55mg | 18% |
Sodium 389mg | 17% |
Total Carbohydrate 10g | 3% |
Dietary Fiber 2g | 7% |
Protein 4g | |
Calcium 59mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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