Pumpkin Soup
If you want to make a soup that makes you think of the Fall, this would be it. This Pumpkin Soup recipe is from one of my very best friends from when I was growing up. Unfortunately we don’t get to see each other too often since Laurie lives in AZ now but when we do get together, we pick right back up where we left off. Its a bit scary at times 😉
This soup is delicious and you will like it even if you are not a big fan of pumpkin. Give it a try and let me know how you like it!
Pumpkin Soup
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
If you want to make a soup that makes you think of the Fall, this would be it. This soup is delicious and you will like it even if you are not a big fan of pumpkin.
Course:
Soup
Cuisine:
American
Servings: 4
Calories: 214 kcal
Ingredients
- 2 tablespoons butter
- 2 sprigs parsley
- 1 small green pepper diced
- 2 tomatoes peeled and chopped
- 1 small onion chopped
- 1/4 teaspoon thyme
- 1 bay leaf
- 1 tablespoon flour
- 2 cups canned pumpkin
- 2 cups chicken broth
- 1/2 cup half-and-half
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sugar
- 2 tablespoons dry sherry
- chives scallions or parsley for garish
- sour cream for garnish
- salt and pepper to taste
Instructions
-
Melt butter in large pot. And green pepper, tomatoes, onion, parsley, thyme and bay leaf. Saute five minutes.
-
Add pumpkin and chicken broth. Simmer 20 minutes. Puree soup in blender or food processor or leave chunky if desired. Return soup to pan after pureeing.
-
Blend flour and half-and-half; stir into soup. Add nutmeg and sugar. Heat stirring often and bring slowly to boil. Add sherry, simmer three minutes. Serve hot. Garnish with chives, scallions or parsley and sour cream.
Nutrition Facts
Pumpkin Soup
Amount Per Serving
Calories 214
* Percent Daily Values are based on a 2000 calorie diet.
