Pumpkin Soup

dvdlover
dvdlover Posts: 719 Member
in Recipes
2 small pumpkin
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1/2 teaspoon ground sage
1 1/2 teaspoons salt
4 tablespoons sour cream
400 degrees

cut pumpkins in half and scoop out seeds spray a cookie sheet with non-stick cooking spray place pumpkins flesh side down on the cookie sheet and roast until soft to the touch about 45 minutes remove pumpkins from oven and let cool once pumpkins are cool scrape flesh from skins into a food processor discard skins add chicken stock to the pumpkin and puree pour soup into a large saucepan and bring to a simmer over medium heat stir in cream nutmeg sage and salt mix well and remove from heat serve garnished with a dollop of sour cream

Replies

  • DonaGail
    DonaGail Posts: 190 Member
    Ive never had pumpkin soup but I do love pumpkin anything..is it worth the effort?
  • Mygsds
    Mygsds Posts: 1,564 Member
    I've had this and it's AWESOME... another home run Jim
  • autumnblade75
    autumnblade75 Posts: 1,661 Member
    I just recently baked a pumpkin in preparation for pie-making (but then I wussed out on the rest of the pie hassle and just froze the pumpkin) and I am here to tell you that it is not difficult at all to cook pumpkin in the oven. The rind came right off the flesh easily while everything was still hot. I would skip cooling anything and just mash it up right in my stock pot with a potato masher. Cleaning the food processor, though - THAT would not be worth the effort. YMMV, priorities, and stuff.

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