Pumpkin Soup
Pumpkin Soup might be just the soup you are searching for. This gluten free, primal, and vegetarian recipe serves 4. One serving contains 384 calories, 7g of protein, and 30g of fat. It can be enjoyed any time, but it is especially good for Autumn. Only From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up apple, butter, sage leaves, and a few other things to make it today.
Instructions
Watch how to make this recipe.
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Divide soup among 4 soup bowls and serve immediately.
Cook's Note: To roast pumpkin, preheat oven to 400 degrees F.
Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use.
Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes.
Let cool, peel away skin, and dice.