Pumpkin Soup

Pumpkin Soup is a lacto ovo vegetarian soup. This recipe serves 6 and costs $1.12 per serving. One serving contains 214 calories, 2g of protein, and 19g of fat. This recipe is liked by 24 foodies and cooks. A mixture of solid pack pumpkin, heavy whipping cream, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 20 minutes. With a spoonacular score of 33%, this dish is rather bad. Try Jamaican soup – beef and pumpkin flavor this soup. Be adventurous and try soup from the carribean, Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds, and Pumpkin Soup with Pumpkin Seed Mint Pesto for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. Yield: 6 servings. Originally published as Pumpkin Soup in Quick CookingSeptember/October 1998, p11 Nutritional Facts 1 serving (1 cup) equals 212 calories, 19 g fat (12 g saturated fat), 65 mg cholesterol, 427 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large saucepan, saute onion in butter until tender.

2. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes.

3. Add cream; cook for 2 minutes or until heated through.

Nutrition Information:

covered percent of daily need

 

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