Pumpkin Soup Recipe

Pumpkin Soup Recipe
 
Author: 
Nutrition Information
  • Serves: 8
  • Calories: 71
  • Fat: 2.5 g
  • Saturated fat: 1.526 g
  • Carbohydrates: 11.03 g
  • Sugar: 4.46 g
  • Sodium: 1833 mg
  • Fiber: 3.1 g
  • Protein: 2.51 g
  • Cholesterol: 6 mg
Recipe type: Appetiser
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Carving for a rich, flavorful and nutritious soup? Try Pumpkin Soup – it is not simple to prepare but yummy as well. Pumpkin soup is a rich source of imperative antioxidants dietary fiber, minerals and vitamin A, C and E. Pumpkin, main ingredients of the soup, is a low calorie vegetable and therefore is a perfect choice for the diet conscious people or the ones who are eager to shed some ponds of weight.
Ingredients
  • Pumpkin puree - 4 cups
  • Chicken stock - 6 cups
  • Salt - 1½ teaspoons
  • Chopped onion - 1 cup
  • Chopped fresh thyme - ½ teaspoon
  • Clove garlic – peeled and minced - 1
  • Whole black peppercorns - 5
  • Heavy whipping cream - ½ cup
  • Fresh parsley – for garnishing - 1 teaspoon
Instructions
  1. Pour 4 cups pumpkin puree into a medium cooking pot and bring it to boil by placing on your stove.
  2. Add in 6 cups of chicken stock, 1 ½ teaspoons salt, 1 cup of finely chopped onion, ½ teaspoon of chopped fresh thyme and minced clove garlic.
  3. Use a wooden spoon to mix the ingredients with the puree.
  4. Add 5 whole black peppercorns into the mixture and let it simmer for the next 25 to 30 minutes. Make sure to keep the cooking pot uncovered.
  5. Remove the pumpkin puree mixture from heat and set aside until lightly warm to handle.
  6. Now pour the pumpkin mixture into a blender.
  7. Seal the blender appropriately and blend the mixture until form thick and smooth puree.
  8. Shift the pumpkin mixture back into the cooking pot, set on the stove and bring it to boil again, over middling heat range.
  9. Reduce the heat of the stove to medium-low range once the mixture starts boiling and let it seethe for another half an hour.
  10. Now stir ½ cup of heavy whipping cream into the pumpkin mixture and continue mixing until it incorporates well.
  11. Remove the Pumpkin Soup from heat and carefully divide it among 8 to 10 medium soup bowls.
  12. Your Pumpkin Soup is geared up! Rinse some fresh parsley and chop them, using a chopper or sharp knife. Sprinkle the chopped fresh parsley over your pumpkin soups and serve warm. Enjoy!

Instructions

Leave a Reply

Your email address will not be published. Required fields are marked *


9 + = seventeen

Rate this recipe: