Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 medium onion, chopped | ||
| ½ c. chopped celery | ||
| 2 clove(s) garlic, minced | ||
| 1 ½ tsp. dried thyme leaves | ||
| ½ tsp. dried sage leaves | ||
| 1 tsp. Hy-Vee salt | ||
| 6 c. Hy-Vee chicken broth or vegetable broth, divided | ||
| 1 (29 oz) can pumpkin | ||
| Freshly ground Hy-Vee black pepper, to taste | ||
| 8 tbsp. Hy-Vee sour cream, for garnish | ||
| Caramelized Pumpkin Seeds, for garnish |
Directions
- In a large saucepan, heat olive oil over medium heat. Add onion, celery and garlic; cook and stir until onion is translucent and celery is soft, about 5 minutes. Stir in thyme, sage and salt.
- Stir in 4 cups broth. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes.
- Stir in pumpkin; cover and simmer 10 minutes more.
- Carefully puree in several batches in food processor. Return to saucepan; stir in 1 cup broth. If soup is too thick, gradually stir in more broth until desired consistency is reached. Heat through. Season to taste with freshly ground black pepper.
- Ladle into serving bowls. Garnish with sour cream and Caramelized Pumpkin Seeds, if desired.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 1030mg
- Total Carbohydrates: 10g
- Protein: 2g
Daily Values
0%
Vitamin A 310%
0%
Vitamin C 4%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Fall 2010.