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Pumpkin Soup

Pumpkin Soup

Recipe Book: Favourite Recipes

A classic easy pumpkin soup made with fresh pumpkin that’s fast to make, and only 189 calories per serving. Thick, creamy, and irresistible.

Ingredients

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Cooking for
4 people

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    Ingredients

    Preparation


    1

    Step 1

    Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out.

    2

    Step 2

    Cut into 4cm / 1.5" chunks.

    3

    Step 3

    Place the pumpkin, onion, garlic, broth and water in a pot – liquid won't quite cover all the pumpkin.

    4

    Step 4

    Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender – about 10 minutes.

    5

    Step 5

    Remove from heat and use a stick blender to blend until smooth.

    6

    Step 6

    Season to taste with salt and pepper, stir through cream.

    7

    Step 7

    Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired.

    8

    Step 8

    Serve with crusty bread.

    Notes

    The secret ingredients are the garlic and onion. It makes all the difference to add extra savouriness!
    Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months.
    If your soup is too thick, just loosen it with a touch of water when reheating.

    • Prep Time

      5 min
    • Cook Time

      10 min
    • Serves

      4 people
    • Calories

      189
    Recipe By

    Recipe By

    Nagi Maehashi

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