Pumpkin Soup
- 2 whole Pie Pumpkins
- 1 quart Vegetable Or Chicken Stock
- 1/2 cup Heavy Cream
- 1/3 cup Maple Syrup
- Dash Of Nutmeg
- Salt To Taste
- Extra Cream, For Serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Pie pumpkins, whole (2)
- Canned Goods
Vegetable or chicken stock (1 quart)
- Cooking & Baking
- Maple syrup (1/3 cup)
- Nutmeg (1 Dash)
- Salt (1)
- Dairy
- Cream (1)
- Heavy cream (1/2 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published November 9, 2011 (1 year ago).
216 people saved this recipe.
