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 and would make it again. A mixture of sage leaves, red wine, vegetable stock from 1 cube, and a handful of other ingredients are all it takes to make this recipe so yummy. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and lacto ovo vegetaria

Instructions

1. 1

   Cut the pumpkin into large chunks, and place on a parchment or foil-lined baking sheet.

2. 2

   Drizzle with oil and roast at 200C until fork-tender and golden.

3. 3

   In a blender mash the roasted pumpkin until smooth.

4. 4

   Transfer into a soup pot.

5. 5

   Add cream, sour cream, wine and vegetable stock, stir and combine.

6. 6

   Bring the soup to a boil, then immediately remove from the flame.

7. 7

   Sprinkle with chopped fresh sage leaves serve with croutons.

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