While my family loves soups we only make them for dinner and thanks to the dim lights in my home I’ve never really bothered about taking pictures. Just recently we got a nice table lamp from IKEA that provides some better lighting that the rest of the sources of light in the house so I thought it was now or never. These aren’t the best pics and since the little fellow has been down with viral fever since the past few days I decided to serve him his bowl of piping hot soup right away.
Well I am told that pumpkin soup is very good to get the blazing body temperatures down and thought of giving it a try. The nourishment was very essential for my son who didn’t have an appetite for anything else. As a mom I found it naturally disheartening when he rejected all other food but was glad that he enjoyed the soup. Served with some croutons and garnished with a swirl of fresh cream this was the tastiest was of having the goodness of pumpkin in our tummies. You must try this recipe if you are a fan of thick soups!
Ingredients
- 500 grams pumpkin
- 4 fat cloves garlic sliced
- 1 medium-big onion sliced
- 1/2 tablespoon unsalted butter
- 1 tablespoon olive oil not extra virgin
- 2 cups chicken or vegetable stock see notes for substitute
- pepper to taste
- salt to taste
To garnish
- fresh cream
- basil or coriander leaves
- croutons or garlic bread
Instructions
- Wash, peel and deseed the pumpkin and chop into small pieces
- In a wide based wok or frying pan heat the oil and butter on a medium low heat and quickly toss in the garlic before the butter begins to burn. Fry the garlic for about a minute.
- Add the sliced onions and fry till they turn pale/translucent. Remove onto a plate.
- To the same pan add a little butter if required and fry the pumpkin pieces till they soften. This could take a few minutes. Then add the stock or water in which the soup cubes have been dissolved and bring to a boil.
- Check seasoning and add salt and pepper to taste. When the pumpkin pieces are really tender, remove pan from heat and let it cool for a bit.
- Add the fried garlic and onions and blend the mixture to a fine purée.
- Serve into a soup bowl, garnish with fresh cream, freshly ground pepper, croutons and a fresh sprig of basil or coriander.
Notes
- Instead of stock you can use warm water in which 2 soup cubes have been dissolved
Nutrition
Nutrition Facts
Easy Pumpkin Soup
Amount per Serving
Calories
483
% Daily Value*
Fat
26
g
40
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
29
mg
10
%
Sodium
693
mg
30
%
Potassium
2223
mg
64
%
Carbohydrates
51
g
17
%
Fiber
3
g
13
%
Sugar
21
g
23
%
Protein
17
g
34
%
Vitamin A
42755
IU
855
%
Vitamin C
47
mg
57
%
Calcium
129
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
I was looking around for a easy recipe to use some leftover pumpkin, tried this and turned out fantastic. Thankyou!
Thank you so much for the great feedback Pearl!!