Healthy Recipe - Pumpkin Soup

Pumpkin Soup

Prep Time: 5 min. | Cook Time: 1 hour |Servings: 8 |Calories: 206


2 whole pie pumpkins
1 quart of chicken stock (can substitute w/vegetable stock)
1/2 cup heavy cream (can omit to save calories)
1/3 cup maple syrup (can substitute w/honey)
dash of nutmeg
salt to taste
8 small pumpkins, hollowed


Preheat oven to 300 degrees. Place both pie pumpkins on cookie sheet and roast them until slightly shriveled and soft. Allow them to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop flesh into bowl. Set aside. In large pot, heat up pumpkin flesh with stock and maple syrup until simmering. Mash out big chunks of pumpkin, then transfer mixture into blender or food processor and puree until velvety smooth. Add cream and nutmeg, then blend again. Reheat if necessary. Ladle hot soup into small hollowed-out pumpkins. Drizzle swirl of cream in middle. Serve immediately.