Ingredients for Pumpkin Soup Base Recipe
- Oil
- Onions
- 2 cloves garlic, minced
- Celery
- 1 medium pumpkin (approximately 4 lbs), peeled, seeded, and cubed
- Chicken Stock
- Fresh Ground Black Pepper
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How to Make Pumpkin Soup Base Recipe
- Preheat oven to 375°F (190°C).
- Cut the pumpkin in half, remove seeds and stringy bits, and scoop out the flesh.
- Place pumpkin flesh (about 4 lbs) cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender.
- While pumpkin is roasting, sauté the onion (1 medium, chopped) and garlic (2 cloves, minced) in olive oil (2 tbsp) in a large pot over medium heat until softened (about 5 minutes).
- Add the roasted pumpkin flesh to the pot. Add vegetable broth (6 cups), salt (1 tsp), pepper (1/2 tsp), and nutmeg (1/4 tsp).
- Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Taste and adjust seasonings as needed.
- Let cool completely before storing in airtight containers in the freezer.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
63g
Fat
11g
Carbs
16g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Healthy Bisques Cream Soups Soups Stews Vegetables Easy Dinner Party Low Fat Food Processor Blender Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Oamc Freezer Make Ahead Low Carb Inexpensive Healthy 2 Low In Something Taste Mood Savory Equipment Small Appliance Number Of Servings 4 Hours Or Less
