Harvest Pumpkin Soup
Created by QueenBea on October 27, 2011
- Servings: 7
- Prep Time: 15m
- Cook Time: 45m
- Recipe #1558
Ingredients
- 1 large onion, diced
- 3 celery stalks, diced
- 2 medium carrots, diced
- 2 cups pumpkin (canned or fresh, cooked)
- 6 cups vegetable broth
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- Pinch cloves
- Pinch ground nutmeg
- Salt to taste
- 1 cup light cream ((half and half)
How to Make
-
Step 1: Add the first 10 ingredients into stock pot over medium high heat.
-
Step 2: Bring to a boil and reduce to simmer. Simmer for 30 minutes and remove from heat.
-
Step 3: Allow to cool for 15 minutes. Puree soup in blender and return to pot. Finish with milk and season to taste.
Nutritional Facts
- Serving Size: 1 (381.6 g)
- Calories 131.6
- Total Fat - 8.5 g
- Saturated Fat - 5.2 g
- Cholesterol - 26.4 mg
- Sodium - 990.9 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 2.3 g
- Sugars - 5.9 g
- Protein - 2.2 g
- Calcium - 79.8 mg
- Iron - 0.8 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.1 mg