How To Make Nutmeg and Pumpkin Soup Recipe
A warm and creamy pumpkin soup with a subtle hint of nutmeg.
Serves:
Ingredients
- 2 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp ground nutmeg
- 1 can (15 oz) pumpkin puree
- 3 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
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In a large pot, melt butter over medium heat.
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Add chopped onions and garlic, cook until softened.
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Add ground nutmeg and stir.
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Add pumpkin puree and chicken broth, bring to a boil then reduce heat.
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Simmer for 10 minutes.
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Add heavy cream and stir.
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Use an immersion blender or blender to puree soup until smooth.
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Season with salt and pepper to taste.
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Serve hot and garnish with croutons or roasted pumpkin seeds.
Nutrition
- Calories : 311kcal
- Total Fat : 26g
- Saturated Fat : 16g
- Cholesterol : 91mg
- Sodium : 636mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 6g
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