Cream of Pumpkin Soup
Cream Of Pumpkin Soup is an moderately easy dinner. Made with 4 c. cubed and pared pumpkin (about 1 lb.), 3 c. chicken stock, 1 medium russet potato, pared and coarsely chopped, 1 tsp. salt and 1/4 tsp. nutmeg, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Heat pumpkin, chicken stock, potato and onion in large saucepan over medium heat to boiling; reduce heat.
Simmer, covered, until vegetables are tender, about 25 minutes.
Strain off liquid and add vegetables to food processor using chopping blade to make smooth purée.
Return purée to liquid in saucepan.
(Soup may be prepared up to this point in advance, refrigerated.)
Just before serving, heat soup to simmering.
Add salt, nutmeg and pepper.
Remove from heat and stir in cream.
🍷 Perfect Pairings
Complete your meal with these
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