Prep 20 mins
Cook 30 mins
One of my favorite "star" chef's, this sounds divine. Found it on Food Network. Prep time does not include time to roast the pumpkin
- In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
- Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
- Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
- Divide soup among 4 soup bowls and serve immediately.
- COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
My daughter wanted me to cook her pumpkin that she picked at the pumpkin patch. When I asked if she wanted pumpkin soup she went crazy. I chose this recipe because it used fresh pumpkin and told how to cook it. Since I have never cooked fresh pumpkin the roasting directions made all the difference in the world. Made as directed, super easy and yummy. My daughter is going through a phase where she won't eat much anymore and she has almost finished a bowl in the time it's taken me to write the review. We'll be making this again. Thanks for sharing. Also, I sprinkled a little cinnamon on top of one bowl. It was yummy.
This is one YUMMY soup and I love the addition of the sweetness from the apple. Made for "Holiday Tag" but will be making it again and again as a regular for fall/winter soups. Thanks for posting, MarraMamba.
OMG...THIS IS SOOO DELISH!!! I'm not much of a cook but tried this for the first time because it was from scratch and it sounded tasty. However, I was able to reduce the calories and fat by OVER HALF without the making the flavor suffer. I used Kitchen Basics Chicken Stock which has only 20 calories per cup X 3 = 60 calories (0 fat) for the whole recipe. (The stock used in the recipe here has 259.2 calories.) And instead of using 1 cup of cream at 697.9 calories and 21.7g monosaturated fats (46.2g saturated fats), I used 3/4 cup of plain fat-free Greek yogurt at 100 calories. Total calories went from 352.4 calories per serving done to approx.154 calories (2.6g monosaturated fats (4.2g saturated fats). My little boy loved it...and he's a very picky eater. I'll be using this recipe a lot during the winter months!