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Harvest Pumpkin Soup
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Cozy up this autumn with a simple and flavorful pumpkin soup.
Ingredients:
  • 2 small sugar pumpkin
  • 3 cups chicken stock
  • 0.75 cup heavy whipping cream
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon ground sage
  • 1.5 teaspoons salt
  • 4 tablespoons sour cream
Instructions:
  • Preheat your oven to 400 degrees F (205 degrees C). Halve the pumpkins and remove the seeds. Grease a cookie sheet with non-stick cooking spray. Roast the pumpkins, flesh side down, on the sheet until tender, about 45 minutes. Let the pumpkins cool, then scoop out the flesh into a food processor, discarding the skins.
  • Combine chicken stock with pumpkin and blend until smooth. Transfer the soup to a large saucepan and gently heat until simmering over medium heat. Integrate cream, nutmeg, sage, and salt into the soup, stirring thoroughly. Once mixed, take the saucepan off the heat. Serve the soup with a delightful dollop of sour cream on top for added flavor.

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