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Pumpkin soup

Summary

Servings
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Cook time45 minutes
Recipe TypeBroth-Based Soup

Description

Pumpkin soup

Ingredients

2 small sugar pumpkins
3cchicken stock
3⁄4cheavy whipping cream
1⁄4tground nutmeg
1⁄2tground sage
1⁄4tcayenne pepper
1 1⁄2tsalt
4Tsour cream
1Tcream cheese

Instructions

Preheat oven to 400º F.
Cut pumpkins in half and scoop out the seeds.
Spray cookie sheet with non-stick cooking spray.
Place pumpkins, fl esh side down on the cookie
sheet and roast until soft to the touch, about 45
minutes.
Remove pumpkins from the oven and let cool.
Once pumpkins are cool scrape fl esh from skins
and place into a food processor.
Puree.
Add chicken stock to the pumpkin puree.
Pour soup into a large saucepan and bring to a
simmer over medium heat.
Stir in cream, nutmeg, sage, pepper, salt and
cream cheese.
Mix well and remove from heat.
Serve garnished with a dollop of sour cream.