Pumpkin Soup
Thick & Creamy Pumpkin Soup is our family recipe, and a favourite weekly soup! Served with crispy bacon, this soup will become YOUR new favourite!
Servings: 6 serves
Ingredients
- 2 pounds pumpkin skin and seeds removed, chopped
- 1 onion roughly chopped
- 2 potatoes medium, peeled and diced
- 1 carrot large, peeled and diced
- 4 cloves garlic crushed
- 4 cups low sodium chicken or vegetable broth, stock
- 2 chicken bouillon cubes crumbled
- 1 pinch salt if needed
- 1 pinch pepper if needed
- 1/2 cup half and half or light cream
- 1/2 cooked bacon to serve, optional
- 1 pinch fresh parsley to serve, optional
Instructions
- Place all ingredients, except cream, in a large pot or saucepan. Bring to a simmer over medium heat until vegetables are tender.
- Take off heat. Using a stick blender, blend until smooth.
- Add the cream and stir through (do not boil after adding cream).
- Add any salt or pepper if needed, and serve with bacon and parsley (if desired).
Notes
Tip: Pumpkin soup is so good on its own, it doesn't really need 'help' with any additional ingredients. However, for an incredible depth of flavour, adding a swirl of cream adds extra richness to the soup.
Nutrition
Calories: 157kcal | Carbohydrates: 28g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 407mg | Potassium: 1.024mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14.606IU | Vitamin C: 31mg | Calcium: 61mg | Iron: 2mg