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Quick Pumpkin Soup
A bright vibrant soup that will warm the cockles.
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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:
385
kcal
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Ingredients
Metric
Imperial
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
Get ingredients with
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:
385
kcal
|
Carbohydrates:
26
g
|
Protein:
9
g
|
Fat:
29
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
200
mg
|
Potassium:
1117
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
22027
IU
|
Vitamin C:
26
mg
|
Calcium:
101
mg
|
Iron:
3
mg