Pumpkin Cream Soup

Pumpkin Cream Soup

Healthy all year but especially fashionable either side of Halloween, pumpkin cream soup is an often overlooked culinary treat that adds color and pop to any table. Get the best out of this healthy gourd and join me this autumn for some curl-your-toes-tasty seasonal soup!

And be sure to save those pumpkin seeds. Dust them with salt and spice then pop them in the oven for a delicious side.

Ingredients (8 servings)

Pumpkin, medium (1)
Parsnip, large (1)
Butter, salted (5 tbsp)
Chicken broth (6 cups)
Milk (3/4 cup)

Phase I – Out of the Gates

First get a big soup pot out. Then a chopping board. Now get your sleeves rolled up, it’s time for some knife work!

  1. Remove the skin and insides from the pumpkin and then chop the remaining flesh of the gourd into small cubes (roughly a couple of inches each)
  2. Chop up your parsnip into small cubes
  3. Add the chopped pumpkin and chopped parsnip to the pot along with 6 cups of your chicken broth
  4. Put the lid on your pot and then turn the heat up to medium and let them cook for between 20 and 30 minutes. We’re waiting for the pumpkins to be soft enough that you can stab them easily with a fork – so start running this test every few minutes once they’ve been simmering for the first 20 minutes

Now that the pumpkins are sufficiently soft, move on to Phase II below.

Phase II – Into the Blender

Get that blender out. It’s time to speed things up!

  1. Using a ladle transfer the pumpkin and parsnip from the bowl that they’ve been cooking in inside the chicken broth
  2. Then ladle out four cups of the chicken broth. We’ll use the rest as we need it to make the soup more runny if required after blending. So keep that as backup – it’s not wasted
  3. Blend until smooth
  4. Once well blended add the butter and the milk, then blend for about 10 seconds more
  5. Dependent on your taste for the thickness of a creamed soup add more of the leftover chicken broth that’s still in your pot

And that’s it. You just made fresh Pumpkin Cream Soup! Garnish with something green or maybe sprinkle some of those toasted sunflower seeds on the top for a little bit of garnish and watch people fall in love their spoons.

From experience this Pumpkin Cream Soup is a great home-made baby food choice for moms and dads to consider keeping in the fridge snacks.

Nutritional Info (per serving)

Protein, 8 grams
Fat, 8 grams
Carbohydrates, 25 grams
Fiber, 3 grams
Calories, 200
High in Vitamins A & C
High in Potassium
Contains Antioxidants

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