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Seasonal Kitchen
Creamy Pumpkin Soup
(2 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 40 mins
Calories:
117
calories
Calories
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Pumpkins provide vitamin A and many plant dyes, which protect the body's cells from damage. Vitamin A is especially important for strong vision.
To make this vegan, use vegetable broth and coconut cream.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 117 kcal | (6 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
- Ingredients
- 1 ½ cups Chicken broth
- 2 cups canned Pumpkin puree
- 1 cup onions (finely chopped)
- 1 clove garlic cloves (minced)
- 1 ½ tsps salt
- ½ tsp thyme
- ½ tsp peppers
- ½ cup heavy cream (plus 2 tablespoons cream for garnish)
- 2 tsps Saffron (for garnish)
- 1 Tbsp Pumpkin seed (for garnish)
Preparation steps
1.
In a large saucepan, bring all ingredients except cream to the boiling point. Reduce heat and simmer, uncovered for 20 minutes. Slowly add cream into soup, stirring until smooth and creamy and cook until heated through, about 5 minutes.
2.
When ready to serve, ladle into bowls or a hollowed pumpkin and drizzle remaining cream over the soup. Top with saffron threads and pumpkin seeds.
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