Harvest Pumpkin Soup

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Ready In:
1hr 5mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees F (205 degrees C).
  • Cut pumpkins in half and scoop out seeds.
  • Spray a cookie sheet with non-stick cooking spray.
  • Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes.
  • Remove pumpkins from oven and let cool.
  • Once pumpkins are cool scrape flesh from skins into a food processor.
  • Discard skins.
  • 2 Add chicken stock to the pumpkin and puree.
  • Pour soup into a large saucepan and bring to a simmer over medium heat.
  • Stir in cream, nutmeg, sage and salt.
  • Mix well and remove from heat.
  • Serve garnished with a dollop of sour cream.

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