Pumpkin Soup With Cranberry Compote And Roasted Chestnuts

1 fave
More from this source
Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
1234
FAT
330%
CHOL
30%
SOD
13%

Comments

Add a comment

Ingredients for 8 servings

5 tablespoons unsalted butter

3 cheese pumpkins (3 pounds each), halved and seeded

Coarse salt and freshly ground pepper

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon curry powder

1/4 teaspoon freshly grated nutmeg

8 cups low-sodium canned chicken stock

1 cup heavy cream

2 cups fresh cranberries

1/4 cup sugar

Zest of 1/2 lemon

1/2 teaspoon coarse salt

10 fresh chestnuts, scored on one end

FOR THE PUMPKIN SOUP

You might also like

Roasted Butternut Pumpkin Soup
Veggie Num Num
Thai-Spiced Pumpkin Soup Recipe
101 Cookbooks
Vegan Creamy Curried Pumpkin Soup
Joy The Baker
Pumpkin Soup
Veggie Num Num
Cancer-Fighting Spicy Pumpkin Soup
The Dr. Oz Show
Black Bean And Pumpkin Soup
Pamela Salzman
Pumpkin Soup With Bacon
The Kitchn
Pumpkin Soup
The Pioneer Woman
Chipotle Pumpkin Soup
Simply Recipes
Creamy Vegan Pumpkin Soup
Cookie and Kate