Pumpkin soup with wine
Pumpkin soup with wine might be a good recipe to expand your hor d'oeuvre collection. This recipe makes 4 servings with 461 calories, 3g of protein, and 28g of fat each. For $5.13 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 14 people have made this recipe
- Ready in 45 minutes
- Servings: 4
- Category: antipasti
- Source: Foodista
Ingredients
- 750g Muscat pumpkin, cleaned
- 200g cream
- 200g sour cream
- 500ml vegetable stock from 1 cube
- Fresh sage leaves, chopped
- 150ml of white or red wine
Instructions
- Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet.
- Drizzle with oil and roast at 200C until fork-tender and golden.
- In a blender mash the roasted pumpkin until smooth.
- Transfer into a soup pot.
- Add cream, sour cream, wine and vegetable stock, stir and combine.
- Bring the soup to a boil, then immediately remove from the flame.
- Sprinkle with chopped fresh sage leaves serve with croutons.