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Category: Soups

Pumpkin soup

First impressions should never be underestimated. They can kick off a party to a terrific start, often with little extra effort for the host. A burst of music, a pint-sized greeter to take your coat, an offered tray of martinis ... Read more

Total time: 1 hour, 20 minutes | Serves 10
Note: Soup can be made, covered and chilled until needed.
  • 1 clove garlic, minced
  • 1 cup onions, chopped
  • 3 tablespoons unsalted butter
  • 1/2 cup carrots, chopped
  • 3 1/2 cups chicken stock
  • 1 (15-ounce) can pumpkin puree
  • 2 tablespoons maple syrup
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1 cup heavy cream, divided
  • 1 teaspoon freshly chopped sage
  • 1/4 cup pepitas (toasted pumpkin seeds) to garnish

Step 1Saute the garlic and onions in the butter over low heat until translucent, about 10 minutes. Add the carrots and cook another 10 minutes.

Step 2Add the chicken stock, pumpkin, syrup, cloves, cinnamon, cumin and salt. Cover and simmer for 40 minutes, until the flavors combine and the carrots are very tender.

Step 3Remove the soup from the heat and puree in batches, using an immersion or regular blender. Add one-half cup cream and blend until combined.

Step 4Whip the remaining cream with the sage and spoon a dollop onto each serving as garnish with the toasted pepitas.

Each serving:
177 calories; 3 grams protein; 12 grams carbohydrates; 2 grams fiber; 13 grams fat; 8 grams saturated fat; 44 mg. cholesterol; 166 mg. sodium.
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