Servings: 12
Calories: 117kcal
Ingredients
- 4 small sugar pumpkins
- 8 medium red tomatoes
- 1 teaspoon of ground sage
- 6 cups of chicken stock
- 1 teaspoon of ground nutmeg
- 1.5 cups of heavy cream
- 1 teaspoon of black pepper
- 3 teaspoons of salt
Instructions
- Heat chicken stock in a large pot.
- Prep pumpkins by removing seeds, peeling, and chopping.
- Add chopped pumpkin to the pot and simmer until soft.
- Introduce tomatoes and simmer a bit more.
- Blend until smooth.
- Return to the pot, season with sage, nutmeg, salt, and black pepper.
- Simmer briefly to meld flavors.
- Optionally, add heavy cream and stir.
- Serve hot, garnished with pepper or fresh herbs.
Notes
- To save time, you can use canned pumpkin puree instead of fresh pumpkins. Just make sure to adjust the amount of chicken stock accordingly.
- For a vegetarian or vegan option, use vegetable broth instead of chicken stock and omit the heavy cream. You can also substitute coconut milk for a creamy texture.
- To make this soup even more nutritious, you can add chopped vegetables like carrots, celery, or bell peppers while cooking the pumpkin.
- For a thicker soup, you can use less chicken stock or add a thickening agent like cornstarch. Just be sure to adjust the seasonings accordingly.
- For a festive touch, you can top the soup with roasted pumpkin seeds or croutons for added crunch.
Nutrition
Calories: 117kcal
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