Quick Pumpkin Soup

Quick Pumpkin Soup is one of my favourite winter recipes. It is quick to cook and so full of flavour. I roast some of the pumpkin seeds for that extra hit and serve them on top of the soup. Served as a soup, starter and snack, it always goes down well as well as being gluten free and vegetarian. With Halloween approaching, it is ideal for that left over pumpkin that would go to waste. As an optional extra, drizzle a little olive oil over each serving. To get children interested in healthy meals serve the Quick Pumpkin Soup in Kilner jars, cups or something different.

Quick Pumpkin Soup

A bright vibrant soup that will warm the cockles.

4.66 from 61 votes

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Course: Snacks, Soup, Starter

Cuisine: French

Keyword: Gluton Free, Nuts, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 People

Calories: 385kcal

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Ingredients

 

MetricImperial

• 1 kg pumpkin peel and cut into small cubes
• 2 cloves garlic peel/finely chop
• 200 ml double cream
• 500 ml chicken stock
• 1 medium onion peel/finely chop
• 2 tbsp olive oil plus extra for drizzling (optional)
• 20 medium pumpkin seeds.
• Salt
• Pepper

Instructions

• Place a frying pan over a medium high heat. When hot, add the oil, pumpkin cubes and onion and fry for 2 minutes.
• Add the garlic and fry for about a minute then add the chicken stock.
• Bring to the boil and then reduce heat to a simmer. Simmer for 5 minutes until the pumpkin is soft and tender.
• Carefully transfer to the mixture into a blender (in batches) and blitz until a fine consistency is achieved.
• Once blitzed, pour into a saucepan and add the cream and lime juice.
• Season with salt and pepper and stir well. Taste to make sure the seasoning is good.
• Place the saucepan over a medium heat and gently warm through fully.
• Add the pumpkin seeds to a small frying pan and place over a medium heat. Dry fry them for a crispy nutty flavour addition.
• Serve in warmed bowl, beakers, jars etc and top with a few roasted pumpkin seeds for a warm, welcoming soup and cold days.

Nutrition

Calories: 385kcal | Carbohydrates: 26g | Protein: 9g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 200mg | Potassium: 1117mg | Fiber: 2g | Sugar: 12g | Vitamin A: 22027IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 3mg