Pumpkin Soup With Cider Cream Recipe

Name: Pumpkin Soup With Cider Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 8 tbsp. butter, softened; 6 green onions, chopped; 1 cooking onion, sliced; 3 cups pumpkin puree (1 29-oz can); 6 cups fat free, reduced-sodium chicken stock; 1/2 tsp. salt; 3 tbsp. flour; 1 cup milk; Cream:; 1/2 cups apple cider; 2/3 cup sour cream

Servings: persons

Soup:
8 tbsp. butter, softened
6 green onions, chopped
1 cooking onion, sliced
3 cups pumpkin puree (1 29-oz can)
6 cups fat free, reduced-sodium chicken stock
1/2 tsp. salt
3 tbsp. flour
1 cup milk
Cream:
1/2 cups apple cider
2/3 cup sour cream

1
Soup:
2
Melt 4 tbsp. butter to saute onions. Add puree, stock, and salt. Bring to a boil, stirring. Simmer for 10 minutes.
3
Remove onions, puree them, and return to mixture. Knead flour and remaining butter with fork to make a roux. Add roux to soup and beat with whisk. Bring to boil until thick. Season and add milk.
4
Cream:
5
Boil cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
6
Serve soup hot, and drizzle with cider cream. Top with chives.

1036

kcal

Calories

Fat

Carbs

118

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 12 ingredients. The key ingredients include: Soup:, 8 tbsp. butter, softened, 6 green onions, chopped, 1 cooking onion, sliced, and more.

Yes, Pumpkin Soup With Cider Cream 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.

Pumpkin Soup With Cider Cream

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