Photo of Pumpkin soup by WW

Pumpkin soup

1
1
1
Smartpoints value per serving
Total Time
1 hr 25 min
Prep
10 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy
This savory but sweet soup is a make-ahead wonder: The pumpkin can be roasted in advance and stored in the fridge for 3 days until ready for use. Keep in mind while you're shopping that if you start with a 4 pound whole pumpkin, you'll end up with about 3 1/2 pounds of flesh. This soup features all of our favorite fall flavors including the pumpkin, such as fresh sage, garlic, ground allspice, and ground cinnamon. After the whole pumpkin is baked until it's tender, it's blitzed in a food processor along with the garlic and broth. Combine the purée with the remaining ingredients in a big pot to let them meld and warm through, and this comforting, delicious soup is ready.

Ingredients

cooking spray

2 spray(s)

uncooked pumpkin

3½ pound(s), but a whole 4 lb sugar or pie pumpkin preferred

garlic clove(s)

2 medium clove(s), peeled

fat free vegetable broth

3 cup(s), reduced-sodium

fresh sage

1½ tsp, minced or 1/2 tsp dried sage

table salt

½ tsp

ground allspice

½ tsp

ground cinnamon

¼ tsp

Instructions

  1. Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
  2. Cut pumpkin in half through its “equator” (meaning, horizontally and not through the stem); scoop out any seeds and fibrous membranes. Set pumpkin halves cut side-down on prepared tray; place a garlic clove under each pumpkin half. Bake until pumpkin is soft and tender, about 1 hour. Cool on baking sheet for 20 minutes. (At this point, the pumpkins can be put in a large, sealable container and stored in the refrigerator for up to 3 days.)
  3. Scoop flesh from pumpkin shells into a food processor fitted with the chopping blade or a large blender. Add garlic cloves and 2 cups of broth; process or blend until smooth, scraping down insides of canister as necessary.
  4. Pour pumpkin puree into a large saucepan; stir in remaining 1 cup broth, sage, salt, allspice and cinnamon. Bring to a simmer over medium-high heat, stirring occasionally; reduce heat to low and simmer, uncovered, for 10 minutes for flavors to blend. Yields about 1 1/4 cups per serving.

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