Ingredients for Autumn Pumpkin Soup
- 2 tablespoons butter
- 2 celery stalks, chopped
- 1/2 cup dry white wine
- 1 teaspoon dried sage
- 1 (15-ounce) can pumpkin puree
- 1 medium yellow onion, chopped
- 4 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 green apple, diced (for garnish)
- freshly grated Parmesan cheese (for garnish)
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon ground nutmeg
- 1/2 cup sour cream (for garnish, optional)
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How to Make Autumn Pumpkin Soup
- Melt 2 tablespoons of butter in a large soup pot over medium heat.
- Add 1 medium chopped yellow onion and 2 chopped celery stalks. Sauté until softened, about 5 minutes.
- Pour in 1 cup of the stock and simmer, covered, for 10 minutes.
- Carefully transfer the soup to a blender (in batches if necessary) and puree until completely smooth.
- Return the pureed soup to the pot. Add the remaining 3 cups of stock, 1/2 cup dry white wine, 1 teaspoon dried sage, 1/2 teaspoon salt, 1/4 teaspoon dried thyme, and 1 (15-ounce) can pumpkin puree.
- Simmer gently, uncovered, for 10-15 minutes, allowing the flavors to meld. Stir occasionally.
- Ladle the soup into bowls. Top each serving with a few pieces of diced green apple and a sprinkle of grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
33g
Fat
13g
Carbs
6g
