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Pumpkin Cheese Soup


Pumpkin Cheese Soup recipe













Trans-fat Free, Good source of fiber


1 each pumpkin
2 tablespoons butter
2 tablespoons butter
1 large onions
2 large carrots
2 each celery stalks
4 cups vegetable stock
1 clove garlic
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
¾ cup cream
1 cup cheddar cheese
cup white wine
2 tablespoons parsley leaves


Preheat oven to 375℉ (190℃).

Butter a baking sheet.

Prepare pumpkin: cut off the top, scoop out seeds, brush inside with about 2 tablespoon melted butter.

Replace top and place pumpkin on baking sheet.

Bake 45 minutes or until tender when pierced with a fork.

The pumpkin should be a bit droopy but still hold its shape well.

Meanwhile, melt about 2 tablespoon butter in a big saucepan.

Add onion, carrots, celery.

Sauté until soft, about 10 mins.

Add broth, garlic, salt, pepper and nutmeg.

Cover and simmer 20 minutes.

Cool slightly.

Purée vegetable mixture in 2 or 3 batches in a blender or food processor.

Put back in saucepan; stir in the cream.


Add cheese and wine, heat until cheese melts.

Stir frequently after adding milk to avoid scorching.

Place hot pumpkin on serving platter.

Pour in soup.

Sprinkle with parsley.

Serve the soup by ladling out of the pumpkin at the table, scooping a little bit of pumpkin into each serving.

The pumpkin then makes a great centerpiece for your table, while allowing people to have second helpings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 23875% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 315mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 13g
Vitamin A 223% Vitamin C 12%
Calcium 22% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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