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Ingredients
1 large orange pumpkin
2 pounds pumpkin, peeled and de-seeded, cut into chunks
1 medium onion, finely chopped
1 clove garlic, minced
4 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
6 cups strong chicken stock
1 cup heavy cream
1 ½ tablespoons chopped parsley
3 cups croutons fried in butter
Nutritional analysis per serving (8 to 10 servings)
40 grams carbs; 43 milligrams cholesterol; 321 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 3 grams fiber; 1365 milligrams sodium; 10 grams protein; 14 grams sugar
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
- Step 1
Slice the top off the pumpkin to make a lid. Scrape out the seeds and scoop out the flesh required for the soup.
- Step 2
Saute the onion and garlic in three tablespoons of the butter until tender but not brown.
- Step 3
Add the pumpkin pieces, salt and pepper and cook gently for 10 minutes. Add the stock and simmer, stirring until the pumpkin is tender, about 15 to 20 minutes.
- Step 4
Remove from the heat and puree in a food processor until smooth and satiny. Return to the pan, stir in the cream and remaining butter and heat through. Correct seasoning.
- Step 5
Serve the soup in a warmed pumpkin shell or heated bowl or individual heated pumpkin shells. Pour in the soup, sprinkle with parsley and croutons and serve.
Private Notes
Comments
I used coconut milk instead as I forgot the heavy cream at the store. It worked well!