Pumpkin Soup With Vermouth Recipe

Name: Pumpkin Soup With Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups canned pumpkin; 4 tablespoons unsalted butter; ½ teaspoon dried ground sage; 1 teaspoon dried Italian herb seasoning; ¼ cup fresh parsley, minced; 2 cups heavy cream; 4 shallots, minced; 2 garlic cloves, minced; 2 cups vegetable stock; ⅔ cup extra dry vermouth; salt, to taste; pepper, to taste; ground cinnamon, for garnish; roasted pumpkin seeds, for garnish (optional); crouton, for garnish (optional)

Servings: persons

3 cups canned pumpkin
4 tablespoons unsalted butter
½ teaspoon dried ground sage
1 teaspoon dried Italian herb seasoning
¼ cup fresh parsley, minced
2 cups heavy cream
4 shallots, minced
2 garlic cloves, minced
2 cups vegetable stock
⅔ cup extra dry vermouth
salt, to taste
pepper, to taste
ground cinnamon, for garnish
roasted pumpkin seeds, for garnish (optional)
crouton, for garnish (optional)

1
In a heavy 3 quart saucepan or Dutch oven, over medium-high heat, melt butter and saute shallots and garlic until golden, about 4 minutes.
2
Stir in sage, Italian herbs, and parsley; saute another minute.
3
Stir in vermouth and reduce heat to medium.
4
Stir in pumpkin and enough vegetable stock to make the mixture smooth.
5
Slowly add remaining stock and then gradually stir in the cream.
6
Bring to a simmer and then reduce heat to keep the soup hot , but not bubbling.
7
Add stock or cream if you prefer thinner soup and season with salt and pepper to taste.
8
Serve in warm bowls and dust with a bit of cinnamon, if desired, add any pumpkin seeds and/or croutons to garnish.

598

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 cups canned pumpkin, 4 tablespoons unsalted butter, ½ teaspoon dried ground sage, 1 teaspoon dried Italian herb seasoning, and more.

Yes, Pumpkin Soup With Vermouth 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 Vermouth

How did you like this recipe?

Frequently Asked Questions