Harvest Pumpkin Soup Recipe

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Ingredients:

Serving

2 small sugar pumpkin
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 tsp ground nutmeg
1/2 tsp ground sage
1 1/2 tsp salt
4 tbsp sour cream

Directions:

Preheat oven to 400 degrees F (205 degrees C).
Cut pumpkins in half and scoop out seeds.
Spray a cookie sheet with non-stick cooking spray.
Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes.
Remove pumpkins from oven and let cool.
Once pumpkins are cool scrape flesh from skins into a food processor.
Discard skins.
2 Add chicken stock to the pumpkin and puree.
Pour soup into a large saucepan and bring to a simmer over medium heat.
Stir in cream, nutmeg, sage and salt.
Mix well and remove from heat.
Serve garnished with a dollop of sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	223.98 Kcal (938 kJ)
Calories from fat	112.55 Kcal
		% Daily Value*
Total Fat	12.51g	19%
Cholesterol	40.43mg	13%
Sodium	1167.06mg	49%
Potassium	251.91mg	5%
Total Carbs	14.34g	5%
Sugars	8.14g	33%
Dietary Fiber	1.06g	4%
Protein	7.85g	16%
Vitamin C	0.4mg	1%
Calcium	39.2mg	4%

Amount Per 100 g
Calories	49.38 Kcal (207 kJ)
Calories from fat	24.81 Kcal
		% Daily Value*
Total Fat	2.76g	19%
Cholesterol	8.91mg	13%
Sodium	257.3mg	49%
Potassium	55.54mg	5%
Total Carbs	3.16g	5%
Sugars	1.79g	33%
Dietary Fiber	0.23g	4%
Protein	1.73g	16%
Vitamin C	0.1mg	1%
Calcium	8.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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