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Hearty Pumpkin-Potato Soup in Pumpkin Bowls

     
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Serves: 5 (1 cup each)
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Ingredients:

  • 5 small pumpkins, washed and dried
  • Fresh lemon juice, optional
  • 1 (15 oz) can pumpkin
  • 1 (10.5 oz) can Hy-Vee cream of potato soup
  • 1 (14.5 oz) can Hy-Vee clear chicken broth
  • 1 c. Hy-Vee half-and-half
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp Hy-Vee nutmeg
  • 1/2 tsp Hy-Vee garlic powder
  • 1/2 tsp Hy-Vee ground black pepper
  • 1/2 (1 sheet) package puff pastry, thawed, for garnish

All you do

  1. Cut off the tops of the pumpkins; set aside. Remove seeds and stringy flesh from pumpkins; discard. If needed, cut a thin layer from the bottoms of the pumpkins so they will sit flat.
  2. If desired, brush cut surfaces of pumpkin with lemon juice to prevent browning.
  3. Combine canned pumpkin, cream of potato soup, chicken broth, half-and-half and spices in a large saucepan over medium heat. Bring to a boil.
  4. Reduce heat to medium-low; simmer, stirring occasionally, for 15 minutes.
  5. Carefully puree soup in a blender. Transfer back to saucepan.
  6. For garnish, unfold puff pastry on lightly floured surface. Using a large leaf-shaped cookie cutter, cut 5 leaves from the puff pastry. Place on an ungreased cookie sheet. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Cool on a wire rack.
  7. Ladle soup into pumpkins. Top with leaf-shaped puff pastry. Serve immediately.

Daily nutritional values:

260% vitamin A 6% calcium
0% vitamin C 6% iron

Nutrition information per serving:

Calories: 160 Protein: 4g
Carbohydrate: 16g Saturated Fat: 4.5g
Cholesterol: 20mg Sodium: 790mg
Dietary Fiber: 4g Sugar: 4g
Fat: 9g Trans fats: 0g
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