Rating: 2 stars
1 Ratings
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  • 2 star values: 1
  • 1 star values: 0

This fast recipe delivers slow-cooked flavor. Pumpkin is one of the few vegetables whose canned version is quite good, saving you lots of time and effort. Just be sure you don't accidentally grab pumpkin pie filling, which contains added sugar and spices.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Romulo Yanes; Food Styling: Torie Cox; Prop Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 2/3 cups soup, 1 tbsp. almonds, and 1 1/2 tsp. chives)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place butter, sage, and onion in a large saucepan or Dutch oven over medium-high. Cover and cook 7 to 8 minutes or until onion is lightly browned, stirring occasionally.

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  • Coarsely chop 1/4 cup almonds; set aside. Whisk together flour and 1/4 cup stock. Add remaining 1/2 cup almonds, flour mixture, remaining 2 3/4 cups stock, pumpkin, salt, and pepper to onion mixture. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally to keep pumpkin mixture from sticking to bottom of pan.

  • Place pumpkin mixture in a blender; remove center piece of blender lid (to allow steam to escape). Secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; sprinkle with reserved 1/4 cup chopped almonds and chives.

Nutrition Facts

288 calories; fat 19.8g; saturated fat 4.9g; mono fat 10.1g; poly fat 3.6g; protein 11g; carbohydrates 22g; fiber 7g; cholesterol 15mg; iron 3mg; sodium 467mg; calcium 116mg; sugars 8g.
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