Pumpkin Cream Soup
Pumpkin cream soup is a delicious and creamy soup made with pureed pumpkin, vegetable broth, cream, and various seasonings. It's a perfect comfort food for the fall season and is often topped with pepper corns, fresh thyme and coconut milk.
Ingredients
- 1 tablespoon olive oil
- 2 lb sweet pumpkin
- 1 onion chopped
- 4 cloves garlic minced
- 3 cups chicken broth alternate vegetable broth
- 1 cup coconut milk alternate heavy cream
- salt and pepper to taste
- thyme fresh for garnish
- pink pepper corn for garnish
Instructions
- At first Peel the skin of the pumpkin and remove the seeds, then cut in to small pieces. Heat oil in a large stock pot over medium heat. Add onion and the garlic, saute until onions starts to brown, about 3 minutes. Add salt and pepper to taste, stir well.
- Then add the pumpkin pieces and chicken broth and the coconut milk. Bring to a boil and then reduce to simmer and cook for about 15-20 minutes, until the pumpkins are tender.
- Place this mixture into a blender and blend until smooth. Serve topped with pepper corns, fresh thyme and more coconut milk.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 227kcal (11%)Carbohydrates: 21g (7%)Protein: 5g (10%)Fat: 16g (25%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 4mg (1%)Sodium: 665mg (29%)Potassium: 979mg (28%)Fiber: 2g (8%)Sugar: 8g (9%)Vitamin A: 19312IU (386%)Vitamin C: 24mg (29%)Calcium: 77mg (8%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
