RecipesMagazine

Harvest Pumpkin Soup

Harvest Pumpkin Soup
Harvest Pumpkin Soup might be a good recipe to expand your main course collection. Watching your figure? This gluten free, primal, and vegetarian recipe has 419 calories, 13g of protein, and 22g of fat per serving. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy whipping cream, ground nutmeg, salt, and a few other things to make it today. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. It is perfect for Autumn.

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
DifficultyHard
Ready In45 m.
Servings4
Health Score40
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSoup
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