Pumpkin Soup



2 tablespoons unsalted butter
1 large onion, diced
2 garlic cloves, roughly chopped
2 small pumpkins (about 4 cups), peeled and chopped
3 carrots, peeled and diced
1/8 teaspoon clove, ground
1/2 teaspoon nutmeg, ground
2 quarts chicken or vegetable stock


Yield 8 servings

  1. Melt the butter over medium heat. Add the onion and garlic. Cook until the onion turns translucent, about 4 to 5 minutes.
  2. Add the pumpkin, carrots, nutmeg, clove and stock. Bring to a boil and then reduce to a simmer. Cook the soup 30 to 45 minutes until the pumpkin and carrots are tender.
  3. Place the soup in the bowl of food processor and blend until smooth. Return to the saucepan and bring back to a boil. Serve hot.

Nutrition information: