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Pumpkin soup
Pumpkin soup

Anju Bhatia

Nutri-rating

Nutri-rating

Prep Time

: 10

Hours
Cooking Time

: 40

Hours
Serves

8

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 1.85 g
Sat Fat 0.879 g
Salt 260.0 mg
Sugars 2.06 g
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Ingredients
  1. 6 cups Chicken Stock
  2. 1 1/2 teaspoons Salt
  3. 4 cups Pumpkin Puree
  4. 1 teaspoon Chopped Fresh Parsley
  5. 1 cup Chopped Onion
  6. 1/2 teaspoon Chopped Fresh Thyme
  7. 1 clove garlic, minced
  8. 1/2 cup Heavy Whipping Cream
  9. 5 Whole Black Peppercorns
Steps
  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.