Daddy's Pumpkin Soup
Ingredients1 h servings 199 cals
- Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
Per Serving: 199 calories; 11.6 g fat; 24.4 g carbohydrates; 4.3 g protein; 41 mg cholesterol; 169 mg sodium. Full nutrition
ReviewsRead all reviews 5
ok so i cheated a little bit.. I used canned pumpkin.... thought spices were good.. very simple..(using canned pumpkin!)
I just made the soup ,and it turned out to be delicious!I never used pumpkin before to cook but this recipe is now going to be one of my favorites.Thank you for sharing :)
Admittedly, this is my first pumpkin soup, so I didn't know what to expect. I subbed home-made vegetable stock for the water and bullion cube because we have poultry allergies in my family. The ...