Creamy Pumpkin Soup

A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup.

Yield

1 1/2 quarts (6 servings)

Ingredients

1 medium onion, chopped
2 tablespoons butter
2 (14.5 ounce) cans chicken broth
2 cups sliced peeled potatoes
1 (15 ounce) can solid-pack pumpkin
2 to 2 1/2 cups milk
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled

Directions

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Purée half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

1 serving (1 cup) equals 258 calories, 15 g fat (9 g saturated fat), 51 mg cholesterol, 621 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein.

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