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How to make Pumpkin Soup - recipe
Ingredients:
- Fresh Pumpkin or Butternut Squash: 800g, peeled and cubed
- Onions: 180g, chopped
- Carrot: 100g, chopped
- Tomatoes: 160g, cut in halves
- Garlic: 10g
- Olive oil: 25g
- Chicken Broth: 600ml
- Heavy Cream: 100ml
- Pumpkin Seeds: 20g, for garnish
- Fresh Parsley: 1 tbsp, chopped
- Nutmeg: 1 dash
- Cinnamon: 0.5 tsp
- Coarse Sea Salt: 1 tsp
- Black Pepper: To taste
Instructions:
- Spread the vegetables evenly on a baking sheet.
- Drizzle with oil, salt and pepper.
- Bake in a preheated oven at 200°C (400°F) for about an hour or until the vegetables are tender.
- Once the vegetables are baked, transfer them to the pot and and blend with a blender, gradually adding chicken broth.
- Add dash of nutmeg, cinnamon, and additional salt and pepper to taste.
- Bring to a simmer and let it cook for about 5 minutes to allow the flavors to meld.
- Meanwhile, while the soup is cooking, you can toast the seeds and make croutons if desired.
- Stir in the heavy cream and serve the soup.
- Ladle the soup into bowls and garnish with additional cream, pumpkin seeds, and fresh parsley.
This recipe makes about 3 servings, with each serving containing approximately 350 calories. Serve warm and enjoy your comforting bowl of pumpkin soup!
Bonne Appétit!
Tips:
- For a vegan option, you can substitute chicken broth with vegetable broth and use coconut cream instead of heavy cream.
- Feel free to add other spices like cayenne pepper for a bit of heat or different herbs for varied flavors.
What variations of Pumpkin Soup do you cook at home?
Ingredients:
- Fresh Pumpkin or Butternut Squash: 800g, peeled and cubed
- Onions: 180g, chopped
- Carrot: 100g, chopped
- Tomatoes: 160g, cut in halves
- Garlic: 10g
- Olive oil: 25g
- Chicken Broth: 600ml
- Heavy Cream: 100ml
- Pumpkin Seeds: 20g, for garnish
- Fresh Parsley: 1 tbsp, chopped
- Nutmeg: 1 dash
- Cinnamon: 0.5 tsp
- Coarse Sea Salt: 1 tsp
- Black Pepper: To taste
Instructions:
- Spread the vegetables evenly on a baking sheet.
- Drizzle with oil, salt and pepper.
- Bake in a preheated oven at 200°C (400°F) for about an hour or until the vegetables are tender.
- Once the vegetables are baked, transfer them to the pot and and blend with a blender, gradually adding chicken broth.
- Add dash of nutmeg, cinnamon, and additional salt and pepper to taste.
- Bring to a simmer and let it cook for about 5 minutes to allow the flavors to meld.
- Meanwhile, while the soup is cooking, you can toast the seeds and make croutons if desired.
- Stir in the heavy cream and serve the soup.
- Ladle the soup into bowls and garnish with additional cream, pumpkin seeds, and fresh parsley.
This recipe makes about 3 servings, with each serving containing approximately 350 calories. Serve warm and enjoy your comforting bowl of pumpkin soup!
Bonne Appétit!
Tips:
- For a vegan option, you can substitute chicken broth with vegetable broth and use coconut cream instead of heavy cream.
- Feel free to add other spices like cayenne pepper for a bit of heat or different herbs for varied flavors.
What variations of Pumpkin Soup do you cook at home?
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