Harvest Pumpkin Soup
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cups
Chicken Stock3 cup
Heavy Whipping Cream1 tsp
Ground Nutmeg1 tsp
Sage (ground)1.5 tsps
Salt4 tbsps
Sour CreamDirections:
1
Preheat oven to 400 degrees F (205 degrees C)
2
Cut pumpkins in half and scoop out seeds
3
Spray a cookie sheet with non-stick cooking spray
4
Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes
5
Remove pumpkins from oven and let cool
6
Once pumpkins are cool scrape flesh from skins into a food processor
7
Discard skins
8
Add chicken stock to the pumpkin and puree
9
Pour soup into a large saucepan and bring to a simmer over medium heat
10
Stir in cream, nutmeg, sage and salt
11
Mix well and remove from heat
12
Serve garnished with a dollop of sour cream