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Harvest Pumpkin Soup

Harvest Pumpkin Soup
Harvest Pumpkin Soup requires approximately 2 hours and 30 minutes from start to finish. This gluten free, lacto ovo vegetarian, and primal recipe serves 4. This main course has 418 calories, 13g of protein, and 21g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. A mixture of cream, sugar pumpkin, ground sage, and a handful of other ingredients are all it takes to make this recipe so delicious. Spiced Harvest Pumpkin Soup, Harvest Pumpkin Cookies, and Harvest Pumpkin Brownies are very similar to this recipe.

Instructions

1
Preheat oven to 400 degrees F (205 degrees C).
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OvenOven
2
Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray.
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Cooking SprayCooking Spray
PumpkinPumpkin
CookiesCookies
SeedsSeeds
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Baking SheetBaking Sheet
3
Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes.
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PumpkinPumpkin
CookiesCookies
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Baking SheetBaking Sheet
4
Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
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PumpkinPumpkin
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Food ProcessorFood Processor
OvenOven
5
Add chicken stock to the pumpkin and puree.
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Chicken StockChicken Stock
PumpkinPumpkin
6
Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt.
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NutmegNutmeg
CreamCream
SageSage
SaltSalt
SoupSoup
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Sauce PanSauce Pan
7
Mix well and remove from heat.
8
Serve garnished with a dollop of sour cream
Ingredients you will need
Sour CreamSour Cream
DifficultyExpert
Ready In2 hrs, 30 m.
Servings4
Health Score41
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo VegetarianPrimal
Dish TypesLunchSoupMain CourseMain DishDinner
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