From Scratch Pumpkin Soup
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
295 kcal
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Course
Main Course
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Cuisine
American
From Scratch Pumpkin Soup
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Pumpkin soup is easy to make from scratch and tastes so much better than canned. It's smooth and creamy and made using an actual sugar pumpkin.
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Ingredients
- 1 (2 to 3 pound) sugar pumpkin seeded and quartered
- 1 tablespoon olive oil
- 3 tablespoons salted butter
- 1 white onion diced, or yellow onion
- 4 medium carrots sliced
- 3 celery ribs sliced
- 4 cups vegetable broth
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1 cup heavy cream
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Brush the flesh of the quartered, seeded pumpkin with 1 tablespoon olive oil and place it on the prepared baking sheet. Roast for 35-40 minutes, or until the pumpkin is fork-tender. Let it cool slightly, then peel the skin and set the pumpkin flesh aside.
- While the pumpkin is roasting, melt 3 tablespoons salted butter in a large pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- Add the sliced carrots, celery, 4 cups vegetable broth, 1 teaspoon salt, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon black pepper to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the vegetables are tender.
- While the vegetables are simmering, peel the finished roasted pumpkin and add the roasted pumpkin flesh to the pot. Remove the soup from heat.
- Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender, blending each batch until smooth. If using a blender, make sure to leave the lid slightly ajar to allow steam to escape.
- Stir in 1 cup heavy cream until fully incorporated. Taste and adjust seasoning if necessary. Serve the soup hot.
Nutrition Information
Show Details
Serving
1serving
Calories
295kcal
(15%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
69mg
(23%)
Sodium
1129mg
(47%)
Potassium
711mg
(20%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
21280IU
(426%)
Vitamin C
32.3mg
(36%)
Calcium
115mg
(12%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 69mg | 23% |
| Sodium | 1129mg | 47% |
| Potassium | 711mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 21280IU | 426% |
| Vitamin C | 32.3mg | 36% |
| Calcium | 115mg | 12% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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