SMOOTH & CREAMY PUMPKIN SOUP

Smooth & Creamy Pumpkin Soup image

My mother-in-law shared this recipe with me. She doesn't cook anymore, so now I make it for her, and she enjoys eating it as much as I enjoy making it. The pumpkin flavor brings a little Thanksgiving to any meal. -Helen Espinosa, Miami, Florida

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

1 large pie pumpkin (about 4 pounds)
4 cups water
1 large onion, chopped
1/4 cup butter, cubed
2 tablespoons chicken bouillon granules
6 garlic cloves, peeled and halved
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1 can (7.6 ounces) media crema table cream
Roasted pumpkin seeds, fried sage leaves, optional

Steps:

Cut a 4-in. circle around pumpkin stem; remove top and discard. Peel pumpkin; cut in half. Remove strings and seeds; discard seeds or save for roasting. Cut pumpkin into 1-in cubes. Place in a 6-qt. stockpot; add water. , Stir in onion, butter, bouillon, garlic, salt, nutmeg and pepper. Bring to a boil. Reduce heat to medium-low; cook, uncovered, 10-12 minutes or until pumpkin is tender., Add cream; heat through. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with roasted pumpkin seeds and fried sage leaves.

Nutrition Facts : Calories 150 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 794mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.