Fall Pistachio Pumpkin Soup Recipe | Yummly
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Fall Pistachio Pumpkin Soup

KROLLS KORNER(1)
Pat: "I changed it a bit but kept the main idea of squa…" Read More
16Ingredients
60Minutes
390Calories
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Fall Pistachio Pumpkin Soup

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Ingredients

US|METRIC
4 SERVINGS
  • 2 russet potatoes
  • 1 small yellow onion (diced)
  • 4 cloves garlic (minced)
  • 3 Tbsp. unsalted butter
  • 1/3 cup unsalted shelled pistachios
  • 4 cups chicken broth (low-sodium, or vegetable broth)
  • 1 can pumpkin puree (15 oz.)
  • 1/4 cup sour cream
  • 1 tsp. nutmeg
  • 1/2 tsp. cardamom
  • 1/2 tsp. turmeric
  • 1 pinch paprika
  • salt
  • pepper
  • parsley (for garnish, or green onions, optional)
  • pistachios (additional, for garnish, optional)
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    NutritionView More

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    390Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories390Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol30mg10%
    Sodium290mg12%
    Potassium1030mg29%
    Protein13g25%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A15%
    Vitamin C25%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Reviewer Profile Image
    Pat 6 years ago
    I changed it a bit but kept the main idea of squash and nuts with spices. I used a butternut squash and azelnuts. Cubed the squash and cooked it in the broth with the potatoes. A bit longer than using a can but so worth it. I followed the rest of the recipe. Will do it again. So good and creamy even before putting the sour cream.

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