Pumpkin Soup
Come fall, transform plump pumpkins into this comforting, creamy soup.
Ingredients
- 1 6-lb pumpkin
- Salt, to taste
- Ground pepper, to taste
- 2 bay leaves
- 1 onion
- 5 cups light cream
- 4 Tbs butter
- 2 cups bread, diced and toasted
- 1/2 cup grated cheese (Swiss, Parmesan, or Romano)
- 2 Tbs minced chives
- Anise seed, to taste
- Grated nutmeg, to taste
Directions
- Remove seeds from pumpkin and scoop out flesh.
- Dice flesh and add to large pot of salted water.
- Add pepper, bay leaves, and whole onion to salted water.
- Bring to a boil until pumpkin and onion are tender and drain carefully.
- Pass through food processor.
- Pour into saucepan and add cream.
- Simmer uncovered for 30 minutes.
- Add butter and season to taste.
- Sprinkle with diced bread, grated cheese, chives, anise, and nutmeg, and serve.
Nutrition Facts
Calories 421
Calories from Fat 319 (76%)
(56%)Total Fat 36g
(113%)Saturated Fat 23g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
(42%)Cholesterol 125mg
(4%)Sodium 85mg
(26%)Potassium 894mg
Total Carbohydrate 22g
(6%)Dietary Fiber 1g
Sugars 4g
Sugar Alcohols 0g
(12%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.