Pumpkin Soup

Pumpkin Soup

  • Recipe Serves: 4
  • Prep Time 25 min
  • Cook Time 1 hr 30 min

Ingredients:

  • 1 large fresh pumpkin (about 4 lbs.)
  • 4 Tbsp. Country Crock® Spread
  • 1/4 tsp. ground black pepper
  • 1 bulb garlic, halved
  • 1 large onion, chopped
  • 4 Tbsp. grated Parmesan cheese, divided
  • 2 1/2 cups water
  • 1 tub Knorr® Homestyle Stock - Chicken
  • 1 cup sliced assorted wild mushrooms
  • 1/4 cup heavy cream

Directions:

  1. Preheat oven to 325°. Cut pumpkin in half and scoop out seeds. Score flesh with knife. Place cut sides up on large baking sheet. Rub flesh with 2 tablespoons Country Crock® Spread and season with pepper. Place 1/2 garlic bulb in center of each.
  2. Roast 1 hour or until tender. Let cool slightly.
  3. When cool enough to handle, scrape out pulp with large spoon. Set aside. Remove skins from garlic cloves. Melt 1 tablespoon Country Crock® Spread in large nonstick skillet over medium-high heat and cook onion and garlic cloves, stirring occasionally, until onion is tender, about 3 minutes.
  4. Stir in pumpkin and 2 tablespoons cheese and cook over low heat, stirring, 2 minutes. Add water and Knorr® Homestyle Stock - Chicken and bring to a boil over medium-high heat. Reduce heat and simmer 8 minutes for flavors to blend.
  5. Meanwhile, melt remaining 2 tablespoons Spread in medium skillet over medium-high heat and cook mushrooms, stirring frequently, until tender, about 3 minutes.
  6. Remove pumpkin mixture from heat and stir in cream. Let cool slightly then puree in blender, in batches if necessary, until smooth. Pour into soup bowls and top with mushrooms and remaining cheese.
Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 240
Calories from Fat 120
Total Fat 14 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 830 mg
Total Carbs 27 g
Dietary Fiber 3 g
Sugars 11 g
Protein 7 g
Calcium 15 %
Iron 15 %
Vitamin C 60 %
Vitamin A 560 %
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