Pumpkin Soup

Pumpkin Soup

No ratings yet
Servings: 4
Calories: 434


  • 1 oz Butter
  • 2 Small onions thinly sliced into rings
  • 1 lb Pumpkin flesh finely chopped
  • 2 pints Chicken stock
  • 1/2 tsp Salt
  • 1 Celery stalk chopped
  • 1 Large potato chopped
  • 1 Tbs Lemon juice
  • 1/4 tsp Tabasco sauce
  • 1 tsp Paprika
  • 8 floz Double heavy cream


  • Melt the butter in a saucepan. Add the onions and pumpkin and cook, stirring occasionally, for 5 minutes.
  • Gradually stir in the stock, salt, celery, potato, lemon juice, Tabasco and paprika, and bring to the boil. Reduce the heat to low, cover and simmer for 30 to 35 minutes, or until the pumpkin and vegetables are cooked and tender.
  • Remove the pan from the heat and pour the soup through a strainer into a bowl, pressing down on the pulp with the back of a wooden spoon to extract all the juices.
  • Discard the pulp. Stir the cream into the soup and return to a saucepan. Heat, stirring constantly, for 5 to 6 minutes, or until the soup is very hot but not boiling.
  • Serve at once.
Calories: 434 kcal
Carbohydrates: 32 g
Protein: 10 g
Fat: 31g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 103 mg
Sodium: 718 mg
Potassium: 994 mg
Fiber: 3 g
Sugar: 10 g
Vitamin A: 10753 IU
Vitamin C: 29 mg
Calcium: 91 mg
Iron: 2 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating