HARVEST PUMPKIN SOUP

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Harvest Pumpkin Soup image

A drizzle of maple syrup is the crowning touch to this thick and creamy soup. You can also substitute 4 cups mashed butternut squash for the fresh pumpkin. -Lesley Pew, Lynn, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1 cup chopped shallots
3/4 cup chopped celery
1 tablespoon butter
1 can (29 ounces) solid-pack pumpkin
2 cups chopped peeled pears
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 cup white wine or additional reduced-sodium chicken broth
1/2 cup water
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup maple syrup

Steps:

  • In a large saucepan, saute shallots and celery in butter until tender. , Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until pears are tender. Discard bay leaf. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through.

Nutrition Facts :

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