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Creamy Pumpkin Soup


Creamy Pumpkin Soup recipe













Trans-fat Free, Good source of fiber


½ cup onions
5 cups chicken broth
2 ½ cups canne pumpkin purée
2 cups light cream (half&half)


Wash, halve and scrape out seeds and fiber.

Peel and cube. Cook, covered, in boiling water until tender (about 25 minutes).

Mash in blender or by hand and let drain in strainer for 30 minutes.

You'll need about 5 cups of cubed fresh pumpkin to yield enough cooked puree.

If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover purée for use in pies, breads or muffins.

To make the soup: Cook diced onion with stock in a large saucepan for about 10 minutes.

Add pumpkin purée and seasonings.

Process in blender or food processor until smooth.

Return to saucepan. Add cream and heat through, but do not allow to boil.

Taste and adjust seasonings.

Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table.

Garnish each with a dollop of whipped cream and sprinkle herbs if needed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 40261% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 485mg 20%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 19%
Sugars g
Protein 25g
Vitamin A 493% Vitamin C 16%
Calcium 17% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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