Pumpkin soup with wine
Pumpkin soup with wine is a gluten free and lacto ovo vegetarian recipe with 4 servings. This soup has 879 calories, 8g of protein, and 60g of fat per serving. For $7.91 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. 14 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodista requires cream, fresh sage leaves, muscat, and vegetable stock cube. With a spoonacular score of 8%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Red Wine Braised Venison over Pumpkin Risotto, Pumpkin Sage Ravioli with Red Wine Cream Sauce, and Pumpkin Ravioli In A Parmesan Fondue With A Red Wine Reduction.
Servings: 4
Ingredients:
200g cream
Fresh sage leaves, chopped
750g Muscat pumpkin, cleaned
200g sour cream
500ml vegetable stock from 1 cube
150ml white wine
Equipment:
baking sheet
blender
pot
Cooking instruction summary:
- Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet. Drizzle with oil and roast at 200C until fork-tender and golden.
- In a blender mash the roasted pumpkin until smooth. Transfer into a soup pot.
- Add cream, sour cream, wine and vegetable stock, stir and combine.
- Bring the soup to a boil, then immediately remove from the flame.
- Sprinkle with chopped fresh sage leaves serve with croutons.
Step by step:
1. Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet.
2. Drizzle with oil and roast at 200C until fork-tender and golden.In a blender mash the roasted pumpkin until smooth.
3. Transfer into a soup pot.
4. Add cream, sour cream, wine and vegetable stock, stir and combine.Bring the soup to a boil, then immediately remove from the flame.Sprinkle with chopped fresh sage leaves serve with croutons.
Nutrition Information:
covered percent of daily need
