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Pumpkin and Persimmon Soup

Pumpkin and Persimmon Soup Recipe

  • 1 medium Sugarpie, Cinderella, Baby Bear, or other pumpkin (about 4 pounds)
  • 1 pound Fuyu persimmons
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 1 fresh or dried bay leaf
  • Kosher salt
  • 2 carrots, chopped
  • Freshly ground black pepper
  • 2 quarts Chicken Stock or vegetable stock or low-sodium broth
  • ½ cup heavy cream
  • 1 tablespoon white wine vinegar
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 276kcal (14%)
Total Fat 12g (18%)
Saturated Fat 5g (27%)
Cholesterol 31mg (10%)
Total Carbohydrate 37g
Dietary Fiber 4g
Sugars 15g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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