Pumpkin Cream Soup

Category

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.

Yields1 Serving
Prep Time55 minsCook Time30 minsTotal Time1 hr 25 mins
Ingredients (8 servings)
 1 Pumpkin medium
 1 Parsnip large
 5 tbsp Chicken broth
 6 cups Chicken broth
 ¾ g Milk
Phase I – Out of the Gates
1

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

2

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)

3

Chop up your parsnip into small cubes

4

Add the chopped pumpkin and chopped parsnip to the pot along with 6 cups of your chicken broth

5

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

Phase II – Into the Blender
6

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

7

Using a ladle transfer the pumpkin and parsnip from the bowl that they’ve been cooking in inside the chicken broth

8

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

9

Blend until smooth

10

Once well blended add the butter and the milk, then blend for about 10 seconds more

11

Dependent on your taste for the thickness of a creamed soup add more of the leftover chicken broth that’s still in your pot

12

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.

Nutrition Facts

Serving Size 1


Amount Per Serving
Calories 200
% Daily Value *
Total Fat 8g13%
Cholesterol 5mg2%
Total Carbohydrate 25g9%
Dietary Fiber 3g12%
Protein 8g16%

Vitamin A 8%
Vitamin C 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients (8 servings)
 1 Pumpkin medium
 1 Parsnip large
 5 tbsp Chicken broth
 6 cups Chicken broth
 ¾ g Milk

Directions

Phase I – Out of the Gates
1

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

2

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)

3

Chop up your parsnip into small cubes

4

Add the chopped pumpkin and chopped parsnip to the pot along with 6 cups of your chicken broth

5

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

Phase II – Into the Blender
6

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

7

Using a ladle transfer the pumpkin and parsnip from the bowl that they’ve been cooking in inside the chicken broth

8

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

9

Blend until smooth

10

Once well blended add the butter and the milk, then blend for about 10 seconds more

11

Dependent on your taste for the thickness of a creamed soup add more of the leftover chicken broth that’s still in your pot

12

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.

Pumpkin Cream Soup

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