Pumpkin Soup

    2 small sugar pumpkin
    3 cups chicken stock
    3/4 cup heavy whipping cream
    1/4 teaspoon ground nutmeg
    1/2 teaspoon ground sage
    1 1/2 teaspoons salt
  1. Micromave pumpkins until soft to the touch, about 15 minutes. Let cool and scrape flesh from skins into a food processor. Discard skins.
  2. 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.


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