Pumpkin Soup #3

pumpkin soup

Pumpkin Soup #3

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Servings: 4
Calories: 301


  • 2 tbsp olive oil
  • 2 medium onions chopped
  • 2 cloves garlic chopped
  • 2 lb pumpkin peeled and cut into 2.5 cm (1 inch) chunks
  • 2 3/4 pints boiling vegetable or chicken stock
  • finely grated rind and juice of 1 orange
  • 3 tbsp fresh thyme stalks removed
  • 1/4 pint milk
  • salt and pepper
  • crusty bread to serve


  • Heat the olive oil in a large saucepan. Add the onions to the pan and cook for 3 - 4 minutes or until softened. Add the garlic and pumpkin and cook for a further 2 minutes, stirring well.
  • Add the boiling vegetable or chicken stock, orange rind and juice and 2 tablespoons of the thyme to the pan. Leave to simmer, covered, for 20 minutes or until the pumpkin is tender.
  • Place the mixture in a food processor and blend until smooth. Alternatively, mash the mixture with a potato masher until smooth. Season to taste.
  • Return the soup to the saucepan and add the milk. Reheat the soup for 3-4 minutes or until it is piping hot but not boiling.
  • Sprinkle with the remaining fresh thyme just before serving.
  • Divide the soup among 4 warm soup bowls and serve with lots of fresh crusty bread.
Calories: 301 kcal
Carbohydrates: 38 g
Protein: 13 g
Fat: 12g
Saturated Fat: 3 g
Cholesterol: 13 mg
Sodium: 483 mg
Potassium: 1329 mg
Fiber: 4 g
Sugar: 18 g
Vitamin A: 19689 IU
Vitamin C: 51 mg
Calcium: 141 mg
Iron: 4 mg
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