Pumpkin Soup

Ingredients

• 1 large orange pumpkin
• 2 pounds pumpkin, peeled and de-seeded, cut into chunks
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 4 tablespoons unsalted butter
• Coarse salt and freshly ground pepper to taste
• 6 cups strong chicken stock
• 1 cup heavy cream
• 1 ½ tablespoons chopped parsley
• 3 cups croutons fried in butter

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    407 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 6 grams dietary fiber; 18 grams sugars; 11 grams protein; 61 milligrams cholesterol; 358 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 to 10 servings

Preparation

1. Slice the top off the pumpkin to make a lid. Scrape out the seeds and scoop out the flesh required for the soup.
2. Saute the onion and garlic in three tablespoons of the butter until tender but not brown.
3. Add the pumpkin pieces, salt and pepper and cook gently for 10 minutes. Add the stock and simmer, stirring until the pumpkin is tender, about 15 to 20 minutes.
4. Remove from the heat and puree in a food processor until smooth and satiny. Return to the pan, stir in the cream and remaining butter and heat through. Correct seasoning.
5. Serve the soup in a warmed pumpkin shell or heated bowl or individual heated pumpkin shells. Pour in the soup, sprinkle with parsley and croutons and serve.