Harvest Pumpkin Soup
A creamy blend of pumpkin, broth and cream served warm with pistachios sprinkled on top. So flavorful and cozy, a hot mug of this soup will definitely warm you up!
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
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.
Chef Tips
Note - If desired, substitute half-and-half for the heavy cream and milk.
Equipment Used
Nutrition Facts
Nutrition Facts
Harvest Pumpkin Soup
Serving Size
1 cup
Amount per Serving
Calories
185
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Cholesterol
34
mg
11
%
Sodium
213
mg
9
%
Potassium
487
mg
14
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
8608
IU
172
%
Vitamin C
8
mg
10
%
Calcium
61
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.