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Pumpkin Soup
Nothing like a good ole bowl of vitamin A and C when you're desperately trying to ward off all the colds our kids bring us home from school......
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Course
Appetizer, pumpkin, Soup
Cuisine
American, healthy, vegan, vegetarian
Servings
6
Ingredients
1
medium
pumpkin
1
medium
onion
3
cloves
garlic
1
cup
chicken or vegetable stock
1
tsp
nutmeg
1-2
tbsp
heavy cream
optional
Instructions
Cut pumpkin in half and remove seeds and flesh
Heat oven to 400 degrees F
Add a pat of butter to each side face up and sprinkle cinnamon on top. Bake for 30-45 minutes
Meanwhile, add cooking spray to a non-stick pan and Sautee the chopped garlic and onion
When pumpkin is done you should be able to pierce it with a fork. Remove from oven and once it cools, remove the inside and discard the skin
Blend in a blender with the rest of the ingredients including the sauteed onion. Hold off on the heavy cream until the end
Blend at high speed according to your soups program (mine starts at medium and then it's high speed for 5 minutes
Add heavy cream for the final 30 seconds.
Keyword
blendersoup, pumpkin, pumpkinsoup