|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure, canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!
- 2 tablespoon butter
- 1/2 yellow onion (sliced thin)
- 1/2 cup carrots (peeled, thinly sliced)
- 1 rib celery (trimmed and chopped)
- 2 cups canned pure pumpkin (not pumpkin pie filling)
- 3 cups chicken broth
- Dash ground white pepper (to taste)
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoon salt
- 1 cup cream or half-and-half
- Optional Garnish: pumpkin seeds (shelled)
Gather the ingredients.
In a 4-qt saucepan, saute the onions in butter until transparent.
Add all the other ingredients, except the cream.
Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.
Place in a blender and carefully puree until completely smooth.
Pour back into the saucepan and add the cream.
Bring back to a gentle simmer, turn off the heat, and adjust the seasoning if necessary.
Serve in warm bowls, and garnish with pumpkin seeds. Enjoy!
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.