Pumpkin Soup has two countries that lay claim to the original concept. Haiti and France. WE love this simple soup when heading indoors and thoughts of heartier food slowly cooked is appealing after the long hot summer days of summer.
Pumpkin Soup
This is yet another way to use up some of the canned pumpkin used for the pie. Do buy pure pumpkin and not pumpkin pie filling, which has all the sweet spices of the pie.
If serving before a big meal, try serving in demi-tasse glasses for just a taste. Garnish with pumpkin seeds if you wish.
Ingredients
- 1 TBSP butter
- ½ cup (60 gr) red onion, chopped 5 CHO
- 1/3 cup dry white wine 2 CHO
- ¾ cup (100 gr) carrots, diced 6.5 CHO
- 2 medium (200 gr) potatoes, after peeled 26 CHO
- 4 cups chicken stock 0 CHO
- 1 cup (238 gr) pure pumpkin, canned (5 CHO/1/3 cup) 15 CHO
- ½ tsp thyme, dried 0 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- ¼ cup cream 0 CHO
TOTAL CHO 54.5 CHO
- TOTAL WEIGHT 1048 GRAMS
- 54.5 CHO DIVIDED BY 1048 GRAMS = .052 CHO/GRAM
- ¼ CUP = 60 GRAMS (.052 CHO x 60 GRAMS) 3.12 CHO/1/4 CUP
Instructions
- Dice carrots fairly small as they will take the longest to cook tender. Potatoes can be cut into ½ inch cubes.
- In a medium skillet, heat butter and add onions, carrots and potatoes. Gently sauté without browning for about 5 minutes.
- Add the wine and simmer until wine is reduced by half.
- Add the chicken stock, pumpkin puree, thyme, salt and pepper. Bring to a boil and then reduce heat to simmer for 35 – 40 minutes. Cover with a lid.
- Removed soup form the stove top and let rest for 5 minutes, without the lid before pureeing in a blender.
- Blend until smooth, in 4 – 5 batches.
- Return soup to the saucepan and add cream. Gently warm without boiling and serve immediately.
- If making a day in advance, let pureed soup cool on the counter before storing covered in the refrigerator.
- Add the cream when warming the soup before serving.
