Pumpkin-Sage Soup

Total Time
50 minutes
Rating
4(8)
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Ingredients

Yield:8 servings
  • 6small pumpkins (about the size of a large fist)
  • 6sage leaves, slightly crushed
  • 3tablespoons unsalted butter
  • 1cup finely chopped onion
  • 2pounds canned pumpkin chunks (not puree)
  • 1cup fresh or canned chicken broth
  • Salt and freshly ground pepper
  • 1cup milk
  • 1cup half-and-half or heavy cream
  • ¼teaspoon grated fresh nutmeg
  • â…›teaspoon cayenne
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

159 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 4 grams protein; 621 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut a circular hole around the top rim of each pumpkin and remove lid. Scrape out fiber and seeds, leaving sides as smooth as possible. Place crumpled sage leaves in bottom of each pumpkin.

  2. Step 2

    Heat butter in a pot, and add onion. Cook over medium heat, stirring, for one minute. Add pumpkin chunks, 1 cup of water, chicken broth, salt and pepper.

  3. Step 3

    Bring liquid to a boil, reduce to simmer, and cook for about 20 minutes. Transfer liquid to the bowl of an electric blender or food processor, and puree until smooth. Return mixture to pot.

  4. Step 4

    Add milk and half-and-half, nutmeg, cayenne, salt and pepper. Stir well and simmer for 5 to 10 minutes. Taste for seasonings.

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