We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving inspired this recipe-it has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts, 2 cups croutons, 1/2 cup sweet cream).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through., For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes., Garnish servings with sweet cream and croutons.
Nutrition Facts : Calories 199 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 778mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
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