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
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Nutritional Information
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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. -
8 to 10 servings
Preparation
- Slice the top off the pumpkin to make a lid. Scrape out the seeds and scoop out the flesh required for the soup.
- Saute the onion and garlic in three tablespoons of the butter until tender but not brown.
- 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.
- 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.
- 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.
Dining and Cooking