Autumn Pumpkin Soup Recipe

Name: Autumn Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or 1 tablespoon margarine; 1 cup sliced celery; 2 tablespoons dry white wine; 1/2 teaspoon dried sage; 1 (15 ounce) can pumpkin; 1/2 cup chopped yellow onion; 4 cups chicken stock or 4 cups broth; 1 teaspoon salt; 1/4 teaspoon dried thyme; 1/2 green apple, peeled cored,and chopped; fresh parmesan cheese

Servings: persons

1 tablespoon butter or 1 tablespoon margarine
1 cup sliced celery
2 tablespoons dry white wine
1/2 teaspoon dried sage
1 (15 ounce) can pumpkin
1/2 cup chopped yellow onion
4 cups chicken stock or 4 cups broth
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 green apple, peeled cored,and chopped
fresh parmesan cheese

1
In a soup pot over medium heat, melt butter.
2
Add onion and celery and saute until tender, about 5 minutes.
3
Add 1 cup of the stock and simmer, covered, for 10 minutes.
4
Transfer to a blender in batches and puree until smooth.
5
Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin.
6
Simmer until flavors are blended, about10 minutes.
7
Ladle into bowls, top with a few apple pieces and sprinkle with parmesan.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon butter or 1 tablespoon margarine, 1 cup sliced celery, 2 tablespoons dry white wine, 1/2 teaspoon dried sage, and more.

Yes, Autumn Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Pumpkin Soup

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