Left Over Pumpkin Soup

Left Over Pumpkin Soup is simple recipe that uses the left over bits of pumpkin after Halloween. The recipe is so easy that even I can do it. Better still if like us you always have mountains of pumpkins, you can make in advance and freeze the soup. I love to drizzle mine with a little balsamic and extra virgin olive oil and a sprinkle of roasted pumpkin seeds.

Left Over Pumpkin Soup

A perfectly coloured soup with amazing flavour using a vegetable most people would throw away.

4.75 from 112 votes

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Course: Soup, Starter

Cuisine: American

Keyword: Dairy, Fry, Left Overs, Pumpkin, Pumpkin Soup, Soup, Vegetables, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 Portions

Calories: 244kcal

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Ingredients

 

MetricImperial

• 1 kg pumpkin
• 725 ml vegetable stock chicken
• 2 large onions peel/finely chop
• 150 ml heavy cream double
• 2 tbsp olive oil
• 50 g pumpkin seeds toasted – See note
• 6 heads basil
• salt to taste
• Ground black pepper to taste

Instructions

• Place a large sauce pan over a medium heat and add the olive oil.
  2 tbsp olive oil
• When hot, add the white onions and fry gently until softened. You don’t want them to take on any colour.
  2 large onions
• Add the pumpkin chunks to the pan with the onions. Cook for a further 10 minutes until the pumpkin chunks turn a lovely golden/bronze and become soft. Stir every now and then to prevent things sticking.
  1 kg pumpkin
• Add the stock to the pan and stir. Season the contents with salt and black pepper and stir again.
  725 ml vegetable stock, salt, Ground black pepper
• Increase the heat until the mixture begins to boil and then reduce to a simmer.
• Simmer for about 10 – 12 minutes or until the pumpkin is soft and squashy.
• Add the cream and increase the heat until the mixture boils again. Carefully puree the contents with a hand blender until it has the consistency you enjoy.
  150 ml heavy cream
• Serve in warmed bowls with a sprinkle of pumpkin seeds, a few leaves of basil and a drizzle of extra virgin olive oil or balsamic.
  50 g pumpkin seeds, 6 heads basil

Nutrition

Calories: 244kcal | Carbohydrates: 19g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 492mg | Potassium: 732mg | Fiber: 2g | Sugar: 9g | Vitamin A: 14868IU | Vitamin C: 19mg | Calcium: 69mg | Iron: 2mg