“This delicious, cream-like soup is served at our family’s Thanksgiving dinner every year.” Pumpkin Soup – You must try this recipe.
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- 6 cups chicken stock
- 1 1/2 teaspoons salt
- 3 1/2 cups cubed fresh pumpkin
- 1 teaspoon fresh parsley
- 1 cup chopped onion
- 1/2 teaspoon chopped fresh thyme
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream
- 5 whole black peppercorns
- Cut pumpkin into 1/2-inch cubes.
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns.
- Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan and bring to a boil again.
- Reduce heat to low and simmer for another 30 minutes, uncovered.
- Stir in heavy cream.
- Pour into soup bowls and garnish with fresh parsley.
- Enjoy! 🙂
You may use 3 to 4 cups of frozen pumpkin in place of the fresh pumpkin, if you prefer.
Per Serving: 86 calories; 6 g fat; 6.9 g carbohydrates; 1.9 g protein; 24 mg cholesterol; 1163 mg sodium.
Recipe by: Lea Ogawa, Photo Credit: congerdesign (pixabay)
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