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    You are in: Home / Recipes / Cream of Pumpkin Soup Recipe
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    Cream of Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Little Bee's Note:

    This is just unbelievable It is so different,simple and delicious! A very easy starter for a Fall or Thanksgiving dinner. Perfect for company and will surely impress!

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    Units: US | Metric


    1. 1
      Heat the oil in a heavy skillet and gently sauté the onion and garlic until soft and translucent but not yet beginning to brown.
    2. 2
      Add the pumpkin and cook for another 2 to 3 minutes, stirring frequently to prevent scorching.
    3. 3
      Allow to cool slightly for safety and then process into a smooth puree in a blender or food processor.
    4. 4
      You may need to add a bit of the chicken stock to process, (i did) Pour the pumpkin mixture into a pot and add the remaining chicken stock, dill weed.
    5. 5
      Bring to a brisk simmer, whisking all the while, then add the Sherry and cream and continue whisking until hot through but do not allow to boil.
    6. 6
      Season to taste with salt and pepper, and nutmeg (optional) To serve garnish each serving with a dollop of sour cream and a sprig of fresh dill weed.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on November 26, 2004


      It is different, simple and at our meal a great big disappointment, lacks texture and flavor, sorry little bee....this one was not to our liking.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Pumpkin Soup

    Serving Size: 1 (230 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 289.1
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 13.0 g
    Cholesterol 75.6 mg
    Sodium 272.9 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 1.4 g
    Sugars 4.6 g
    Protein 4.4 g

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