Harvest Pumpkin Soup

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 small sugar pumpkin
• 3 cups chicken stock
• 3/4 cup heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground sage
• 1 1/2 teaspoons salt
• 4 tablespoons sour cream

Recipe

• 1 preheat oven to 400 degrees f (205 degrees c).
• 2 cut pumpkins in half and scoop out seeds.
• 3 spray a cookie sheet with non-stick cooking spray.
• 4 place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes.
• 5 remove pumpkins from oven and let cool.
• 6 once pumpkins are cool scrape flesh from skins into a food processor.
• 7 discard skins.
• 8 2 add chicken stock to the pumpkin and puree.
• 9 pour soup into a large saucepan and bring to a simmer over medium heat.
• 10 stir in cream, nutmeg, sage and salt.
• 11 mix well and remove from heat.
• 12 serve garnished with a dollop of sour cream.