Creamy pumpkin soup

Creamy pumpkin soup


With pepitas for crunch and dried cranberries for sweetness, this creamy pumpkin soup is extra special.

The ingredient of Creamy pumpkin soup

  1. 2 tablespoons olive oil, plus extra to serve
  2. 1 onion, roughly chopped
  3. 2 garlic cloves, roughly chopped
  4. 600g pumpkin, peeled, chopped
  5. 1 potato, chopped
  6. 2 carrots, chopped
  7. 1 leek (white part only), chopped
  8. 1/2 teaspoon ground nutmeg
  9. 3 cups (750ml) Massel chicken style liquid stock
  10. 1/2 cup (125ml) pure (thin) cream
  11. 1 tablespoon pumpkin seeds (pepitas), toasted
  12. Dried cranberries, to serve
  13. Finely chopped flat-leaf parsley leaves, to serve

The instruction how to make Creamy pumpkin soup

  1. Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
  2. In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.

Nutritions of Creamy pumpkin soup

fatContent: 163.954 calories
saturatedFatContent: 10.4 grams fat
carbohydrateContent: 4.4 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 4.7 grams sugar
cholesterolContent: 2.8 grams protein
sodiumContent: 22 milligrams cholesterol

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