Harvest Pumpkin Soup
185kcal
Ingredients
- 2 tbsp. unsalted butter or olive oil
- 1 large potato peeled and diced
- 1/2 large yellow onion diced
- 4½ cups chicken stock or vegetable stock
- 15 ounce pumpkin puree not pumpkin pie filling
- salt and pepper to taste
- 1/4 tsp nutmeg
- 1/2 cup heavy cream
- 1/2 cup milk 2% or whole
- 2 tbsp pistachios for garnish optional
Equipment
- Ever Sharp Chefs Knife
Instructions
- In a large pot over MEDIUM heat, melt the butter. Add potatoes and onions, cook stirring occasionally, until the onion is translucent about 10 minutes. Add the stock and bring to a boil. Cover, reduce heat to LOW and simmer until the potatoes are tender, about 15 minutes.
- Stir in the pumpkin. Increase heat to MEDIUM-HIGH and bring mixture to a boil, then reduce heat to simmer and cook for an additional 10 minutes. Using an immersion blender, process until smooth. OR working in batches, transfer to a blender and pulse to puree. Add the nutmeg and salt and pepper to taste.
- Stir in the milk and cream and heat thoroughly. Serve hot.
Nutrition
Serving1cupCalories185kcalCarbohydrates17gProtein6gFat11gSaturated Fat6gCholesterol34mgSodium213mgPotassium487mgFiber3gSugar5gVitamin A8608IUVitamin C8mgCalcium61mgIron3mg