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    You are in: Home / Recipes / Pumpkin Soup With Vermouth Recipe
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    Pumpkin Soup With Vermouth

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Oolala's Note:

    A bit different from those posted. I love the way this sounds but I may lighten up the heavy cream for dieting reasons.

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    Units: US | Metric


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

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    Nutritional Facts for Pumpkin Soup With Vermouth

    Serving Size: 1 (271 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 395.4
    Calories from Fat 336
    Total Fat 37.4 g
    Saturated Fat 23.3 g
    Cholesterol 129.0 mg
    Sodium 329.5 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 3.6 g
    Sugars 4.1 g
    Protein 3.5 g

    The following items or measurements are not included:

    vegetable stock

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