Happy Halloween!

Happy Halloween everyone! Here is a great recipe for Pumpkin Soup! This would be a great pre trick-or-treat meal for tonight!

Hints:
1. This soup freezes well and won’t change consistency when thawed! (gotta love that)
2. For a lighter you can always substitute Half and Half for the heavy cream. (but the nutritional information below is calculated using heavy cream.)
3. Remember to use pure canned pumpkin NOT pumpkin pie filling!

PUMPKIN SOUP
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree (I used canned pumpkin)
1 teaspoon chopped fresh parsley
1 cup onion, chopped
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches in a food processor or blender. (about 1 cup at a time)
Return to pan and bring to boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into bowls and garnish with fresh parsley.
Serves 9
NI: 93.2 Calories; 5.4g Fat (3.2g saturated fat); 18.1mg Cholesterol; 725.9mg Sodium; 11.0g Carbohydrates; 3.5g Fiber; 3.7g Sugar; 2.1g Protein
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2 Responses

  1. Is this Merle’s recipe? Love that stuff.

  2. It is based on Merle’s recipe but made a tad healthier! I tweaked it and made a few substitutions…you know me! Try this one out and let me know what you think!

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