Healthy Pumpkin Soup
By
Suzanne rose
- Replies 5
This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! Don’t forget my easiest no kneading bread for dunking! (Bonus: pumpkin soup is super healthy with just 189 calories per serving!)
![Pumpkin-Soup-4.jpg Pumpkin-Soup-4.jpg](https://seniorsdiscountclub.com.au/data/attachments/8/8041-f99a7bc207f3000f7322bb0713a8545d.jpg)
Butternut Pumkinis ideal for this recipe but you can use any other pumpkin
To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.
2. Cream – cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without – I often make it with just milk. To add a rich finish.
3. Pureeing –you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it) unless it's like the kitchen whizz
4. Nutrition per serving, assuming 4 servings and made with cream.
Ingredients
- 1.2 kg pumpkin (any type) I use butternut , unpeeled weight
- 1 onion, sliced (white, brown, yellow)
- 2 garlic cloves crushes or 2 teaspoon jar garlic
- 3 cups (750ml) vegetable or chicken stock low sodium
- 1 cup (250 ml) water
- Salt and pepper to taste
FINISHES:
- 1/2 – 3/4 cup (125 – 185 ml) cream , half and half or milk (Note 2)
Instructions
- Cut the pumpkin into 3cm / 1.1" slices. Cut the skin off and scrape seeds out Cut into 4cm / 1.5" chunks.
- Place the pumpkin, onion, garlic, broth and water in a pot – liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
- Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
- Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
- I serve with my easy no knead bread which I added this recipe awhile ago
![Pumpkin-Soup-4.jpg Pumpkin-Soup-4.jpg](https://seniorsdiscountclub.com.au/data/attachments/8/8041-f99a7bc207f3000f7322bb0713a8545d.jpg)
Recipe Notes:
1. Pumpkin –1.2kg pumpkin before peeling and removing seeds. Approximate is fine , give or takeButternut Pumkinis ideal for this recipe but you can use any other pumpkin
To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.
2. Cream – cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without – I often make it with just milk. To add a rich finish.
3. Pureeing –you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it) unless it's like the kitchen whizz
4. Nutrition per serving, assuming 4 servings and made with cream.
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