Pumpkin Soup
Pumpkin Soup is velvety smooth and creamy without oodles of cream in it. The taste of pumpkin really shines through this healthy soup.
Servings 4 servings
Calories 257kcal
Ingredients
- 1 kg Fresh Pumpkin (2 pounds) ripe and sweet
- 2 medium Carrots Chopped
- 2 tablespoon butter
- 1 teaspoon Oil
- 1 medium Onion Chopped
- 1 tablespoon Garlic Minced
- 4 cups Stock Vegetable or Chicken
- 2 sprigs Thyme (ref note 1)
- 1/2 cup Cream
- salt and pepper to taste
Instructions
- Start with skinning and deseeding pumpkin. Roughly chop it to small cubes.
- In a heavy bottom pan, melt butter and oil. When hot add sliced onion and minced garlic.
- When the onion has softened and garlic is aromatic, add chopped carrot and pumpkin.
- Roast vegetables for about 10-15 minutes, stirring in between.
- When you see small brown spots appearing on the pumpkin, Stir in the stock.
- Season with thyme, salt and pepper.
- Cover and cook until the veggies are cooked through and tender. Switch off the flame. Remove the sprig of thyme.
- Using a hand blender, blend until it is smooth.
- Put back the flame and let it cook for a couple of minutes.
- Stir in cream and switch off the flame.
Video
Notes
- If you don't have fresh thyme, add 1/4 teaspoon of dried thyme. You can also add a sprig of rosemary.
- Adding warm stock (in step 5) to cooked vegetables will quicken the cooking process.
Nutrition
Serving: 1g | Calories: 257kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1026mg | Potassium: 1010mg | Fiber: 3g | Sugar: 12g | Vitamin A: 27514IU | Vitamin C: 28mg | Calcium: 92mg | Iron: 2mg