Pumpkin soup with wine Recipe

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1 vote | 2714 views

Smooth, refined and aromatic.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $2.40 view details
  • 750 g pumpkin (Muscat), cleaned
  • 200 g cream
  • 200 g sour cream
  • 150 ml of white or red wine
  • 500 ml vegetable stock from 1 cube
  • Fresh sage leaves, chopped


  1. Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet. Drizzle with oil and roast at 200˚C until fork-tender and golden.
  2. In a blender mash the roasted pumpkin until smooth. Transfer into a soup pot.
  3. Add cream, sour cream, wine and vegetable stock, stir and combine.
  4. Bring the soup to a boil, then immediately remove from the flame.
  5. Sprinkle with chopped fresh sage leaves and serve with croutons.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 392g
Recipe makes 4 servings
Calories 265  
Calories from Fat 173 65%
Total Fat 19.65g 25%
Saturated Fat 11.83g 47%
Trans Fat 0.0g  
Cholesterol 59mg 20%
Sodium 560mg 23%
Potassium 615mg 18%
Total Carbs 14.41g 4%
Dietary Fiber 0.7g 2%
Sugars 4.96g 3%
Protein 3.72g 6%
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