Harvest Pumpkin Soup

Name: Harvest Pumpkin Soup
Prep time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. unsalted butter; 1 large potato, peeled and chopped; 1 large onion, chopped; 4 1/2 c. chicken broth; 1 (15-ounce) can pure pumpkin; Kosher salt and freshly ground pepper; 1/4 tsp. ground nutmeg; 1/2 pt. heavy cream (16 tablespoons)

By Cheryl SlocumPublished: Oct 10, 2016

4.5

2 Ratings

Jump to recipe

Anna Williams

Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

45 mins

Cal/Serv:

194

To lighten up this soup, substitute low-sodium chicken broth and use only 3 tablespoons of heavy cream, and you'll save 68 calories, 8 grams of fat, and 453 milligrams of sodium per serving.

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Ingredients

2 Tbsp. unsalted butter
1 large potato, peeled and chopped
1 large onion, chopped
4 1/2 cups chicken broth
1 (15-ounce) can pure pumpkin
Kosher salt and freshly ground pepper
1/4 tsp. ground nutmeg
1/2 pt. heavy cream (16 tablespoons)

Directions

1. Step 1In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
2. Step 2Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.

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