Pumpkin Soup With Chicken Stock Recipe

Pumpkin Soup With Chicken Stock picture


Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
SpecialityMain Ingredient


 Pumpkin/Squash2 1⁄2 Ounce, cut into 1 inch cubes to make 7 cups
 Butter1⁄4 Cup (4 tbs)
 Chopped onion1 Cup (16 tbs)
 Lightly salted chicken stock2 Cup (32 tbs)
 Salt1 Teaspoon
 Freshly ground pepper1⁄2 Teaspoon
 Light cream2 1⁄2 Cup (40 tbs)
 Finely chopped ham1⁄2 Cup (8 tbs)
For croutons
 Butter4 Tablespoon
 White bread slices2 (homemade)
 Mace1⁄8 Teaspoon
 Nutmeg To Taste

Nutrition Facts

Serving size

Calories 819 Calories from Fat 678

% Daily Value*

Total Fat 77 g118.7%

Saturated Fat 46.4 g232%

Trans Fat 0 g

Cholesterol 252.3 mg84.1%

Sodium 1178.1 mg49.1%

Total Carbohydrates 22 g7.3%

Dietary Fiber 1.2 g5%

Sugars 5.7 g

Protein 12 g23.7%

Vitamin A 71.2% Vitamin C 9.8%

Calcium 13.1% Iron 5.7%

*Based on a 2000 Calorie diet


Peel the pumpkin or squash and dice into 1" cubes.
Melt the butter in a large, heavy-bottomed saucepan.
Add the pumpkin and onions.
Stir to coat.
Cover and cook over low heat for 20 minutes.
Add the stock, salt, and pepper.
Cover and simmer 15-20 minutes or until the pumpkin is tender.
If using squash, blend the soup till smooth.
Otherwise, pass the soup through a sieve or food mill to remove any fibers.
Return to the saucepan.
Add the cream to the desired consistency.
Taste, add more salt if necessary.
Heat through, but do not boil.
Stir in the chopped ham.
Melt the butter for the croutons.
Cut the bread into very small squares and fry gently until golden brown.
Drain on paper towel.
Sprinkle on mace.
Serve the soup in a tureen or bowls with croutons on top.
Grate a little fresh nutmeg over the soup.