Pumpkin Soup
A creamy and soothing soup for a chilly evening - love having this when the leaves start falling! I use a small green pumpkin for this - not sure what type it is. (Not a big orange one though!)
- Preparing Time: 25 minutes
- Total Time: 40 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains dairy
vegetarian
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- water
- 1 medium onion chopped
- heavy cream
- 1 small pumpkin peeled and chopped
- Carbohydrate 99.297589833112 g
- Cholesterol 6.792916655798 mg
- Fat 13.5787050014469 g
- Fiber 7.59157832384904 g
- Protein 15.4842558331707 g
- Saturated Fat 2.67045813599555 g
- Serving Size 1 1 Serving (1559g)
- Sodium 20.7129833303187 mg
- Sugar 91.7060115092629 g
- Trans Fat 0.676397154068629 g
- Calories 506 calories
In a small stew pot, sauté onions and garlic in the vegetable oil. Put in the pumpkin and sprinkle with salt. Add enough water to cover the pumpkin and cook on medium until the pumpkin is soft and tender. (To check, poke it with a fork!) When done, turn off heat and use a hand mixer to blend to a soup consistency. Ladle into bowl and add cream to desired taste.
