45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 919g
Price Per Serving: 2.44$
418kcal
Nutrition
Calories: 418kcal
Protein: 11.39%
Fat: 42.34%
Carbs: 46.27%
Ingredients
- 3 cups chicken stock see
- 0.3 teaspoon nutmeg
- 0.5 teaspoon ground sage
- 0.8 cup cup heavy whipping cream
- 1.5 teaspoons salt
- 4 tablespoons cream sour
- 2 small pumpkin
Equipment
- food processor
- baking sheet
- sauce pan
- oven
Directions
- Preheat oven to 400 degrees F (205 degrees C).
- Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray.
- Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes.
- Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
- Add chicken stock to the pumpkin and puree.
- Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt.
- Mix well and remove from heat.
- Serve garnished with a dollop of sour cream
Nutrition Facts
Properties
Nutrition Score
33.170870091604%
Flavonoids
Nutrients percent of daily need