Pie Pumpkin Soup

Name: Pie Pumpkin Soup
Cuisine: American
Ingredients: 1 pie pumpkin; 1 cup chicken stock; 1/2 cup cream (I think you could use coconut milk here if you can't do dairy.); 1 apple, peeled and diced; 1/2 onion, diced; 1 clove garlic; 1 tablespoon butter; salt, pepper, and a pinch of cinnamon

3 steps

Updated at: Thu, 17 Aug 2023 08:49:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories812.6 kcal (41%)

Total Fat51.8 g (74%)

Carbs80.7 g (31%)

Sugars45.2 g (50%)

Protein15.8 g (32%)

Sodium1169.1 mg (58%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1pie pumpkin

1 cupchicken stock

½ cupcream

I think you could use coconut milk here if you can't do dairy

0.5onion

1 tablespoonbutter

salt

pepper

cinnamon

Instructions

Step 1

Preheat the oven to 375 degrees. Take the top off the pumpkin and scoop out the seeds. Place the pumpkin in a foil lined casserole dish to protect your oven from spills. Put all remaining inside the hollow pumpkin, place the lid back on and bake for 1 1/2 hours.

Step 2

Take the lid off and scrape the inside of the pumpkin so that the flesh mixes with the other . Use an immersion blender to smooth it all out into a delicious fall soup. Mr. Brown recommends a goat cheese and fresh thyme garnish which sounds delicious, but I forgot to buy goat cheese and it was still really yummy.

Step 3

This was a fun and simple recipe to make. The soup is a great starter to any fall meal, warming and tasty. The toasted pumpkin seeds were also a big hit in our house.

Notes

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