Try this Roasted Pumpkin Soup recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375F.
In a heavy bottomed pot over medium heat, melt butter and olive oil. Add onion, garlic, celery, tomato and herbs. Saute 10 minutes, stirring occasionally. Add 2 tsp of the salt, 1/s tsp of the pepper, and stock. Bring mixture to a boil, remove from heat, stir in cream and set aside.
Prepare each pumpkin as though ou were starting to make a jack o lantern: cut around the stem and reserve the top. Scoop out the seeds and discard (or toast as garnish!)
Season the inside of each pumpkin with remaining salt and pepper. Ladle soup into pumpkins, discarding the thyme and rosemary sprigs. Place the lid on each pumpkin. Road o a foil lined cookie sheet (for easy cleanup) for 1 to 1 1/2 hours until pumpkins are tender when pierced with a knife)
Serve soup out of pumpkins, or ladle soup into bowls and evenly divide the pumpkin flesh . Garnish with parmesan cheese and parsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 192 | ||
Calories from Fat: 93 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 26.8mg | 8 % | |
Sodium 450.7mg | 16 % | |
Potassium 456.4mg | 12 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 14.9g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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