A cup of this velvety pumpkin soup is just what’s called for on a crisp fall day.

 Yield: 5 cups (1415g)

Serving size: 1 cup

Ingredients:

  • 2 tbsp. unsalted butter
  • 1 cup (244g) pumpkin puree (100% pumpkin, not pie filling)
  • 4 cups (960g) sodium-free chicken broth/stock
  • 1 cup(238g) heavy whipping cream
  • 2 tsp. (4.8g) onion powder
  • 1 1/2 tsp. (9g) salt
  • 1/4 tsp. (0.58g) ground black pepper
  • a pinch of nutmeg
  • 4 oz (113.4g) cream cheese, cubed

Directions:

  1. Melt the butter in a large saucepan.
  2. Add the pumpkin to the pan and mix until the pumpkin fully absorbs the butter.
  3. Add the chicken stock, cream, onion powder, salt, pepper, and nutmeg to the pan. Cook at a simmer for about 2 minutes.
  4. Add the cream cheese and whisk well until it’s melted.
  5. Simmer for 10 minutes, mixing occasionally.
  6. Serve immediately.
  7. Store cooled soup in a covered container in the refrigerator.

Nutritional Information Per Serving:

Calories 310 * Total Fat 28g * Total Carbs 7g * Protein 7g

Print Friendly, PDF & Email