Harvest Pumpkin Soup Recipe Recipe

Name: Harvest Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. butter; 1 lg. onion, minced; 1 lg. potato, pared and diced; 3 c. chicken broth; 1 (16 ounce.) can pumpkin; 1/2 teaspoon salt; 1/4 teaspoon nutmeg; 1/8 teaspoon white pepper; 1/2 pt. heavy or possibly whipping cream; Packaged croutons

Servings: persons

2 tbsp. butter
1 lg. onion, minced
1 lg. potato, pared and diced
3 c. chicken broth
1 (16 ounce.) can pumpkin
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon white pepper
1/2 pt. heavy or possibly whipping cream
Packaged croutons

1
In a 3 qt pan over medium heat, in warm butter, cook onion and potato for 5 min, stirring occasionally.
2
Add in chicken broth and heat to boiling.
3
Cover and cook over low heat till vegetables are tender.
4
Ladle 1/2 of vegetable mix into container of electric blender; blend till smooth.
5
Add in remaining mix and repeat.
6
Return mix to saucepan.
7
Add in pumpkin, salt, nutmeg and pepper.
8
Over high heat, heat to boiling.
9
Cover; reduce heat to low and cook 10 min.
10
Stir in cream; heat through.
11
To serve, ladle into a seeded pumpkin shell or possibly soup bowls; garnish with croutons.
12
Makes a lovely Thanksgiving dinner centerpieces.

420

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 10 ingredients. The key ingredients include: 2 tbsp. butter, 1 lg. onion, minced, 1 lg. potato, pared and diced, 3 c. chicken broth, and more.

Yes, Harvest Pumpkin Soup Recipe 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.

Harvest Pumpkin Soup Recipe

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