Recipe
Soup, Chili & Stew
Autumn Pumpkin Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 whole small pie pumpkins | ||
| 1 small onion, diced | ||
| 1 tbsp. walnut oil | ||
| 1 tbsp. chopped fresh sage | ||
| 1 (32 oz) carton Hy-Vee reduced-sodium chicken broth | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| Freshly grated Parmesan cheese, optional |
Directions
- Preheat oven to 350 degrees.
- Cut the top fourth off pumpkins; discard lids. Remove and discard seeds and pulp.
- Bake the pumpkins, cut-side down, on lightly oiled baking sheets 50 to 60 minutes, or until tender.
- When pumpkins are cool enough to handle, scrape flesh from inside of pumpkin; discard outer shell.
- In a large stock-pot, heat onion in walnut oil over medium-low heat until softened. Add sage and cook for 2 minutes.
- Stir in chicken broth and reserved pumpkin flesh. Simmer for 20 minutes.
- Puree pumpkin mixture using hand immersion blender until desired consistency. Add water to thin soup if necessary. Season with salt and pepper.
- Serve with freshly grated Parmesan cheese, if desired.
- Variation: Reserve hallowed pumpkins to serve soup in.