Party Hit Creamy Pumpkin Soup recipe

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Ingredients

4 ½ pounds sugar pumpkin
2 cups chicken broth
1 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
4 cups seasoned croutons

Nutrition Info

350.3 calories
carbohydrate: 40.3 g
cholesterol: 56.2 mg
fat: 20 g
fiber: 3.1 g
protein: 7.1 g
saturatedFat: 10.8 g
servingSize: -
sodium: 348.6 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.

  2. In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.

Recipe Yield

6 servings

Recipe Note

This incredible creamy soup was the surprise favorite at our 2000 Halloween party. Better yet, it's really easy to make - and beautiful, served in its own attractively carved pumpkin-bowl, with a seasonal ribbon tied through the 'hat' to make a handle. This 'definitely' belongs on the holiday table again! If you're going to multiply the recipe but want to serve in one bowl, get a bigger pumpkin rather than more little ones.

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