Average Rating: 0TOTAL TIME: Prep: 35 min. Cook: 35 min.
YIELD: 10 servings (2-1/2 quarts).Ingredients
- 6 medium carrots, shredded
- 1 large sweet onion, finely chopped
- 2 celery ribs, finely chopped
- 3 tablespoons butter
- 1 medium apple, peeled and shredded
- 5 garlic cloves, minced
- 1 can (29 ounces) solid-pack pumpkin
- 1 can (14-1/2 ounces) chicken broth
- 1/4 cup minced fresh parsley
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2 cups 2% milk
- 1 cup heavy whipping cream
- Salted pumpkin seeds or pepitas
Instructions
- 1. In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender.
- 2. Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.
Nutrition Facts
1 cup: 208 calories, 14g fat (8g saturated fat), 46mg cholesterol, 511mg sodium, 19g carbohydrate (11g sugars, 6g fiber), 5g protein.
