RECIPE SERVING: 561G | 4 SERVINGS | 189 CALORIES
Ingredients
Finishes
Tips: Curry powder, ginger, cumin, paprika, turmeric and coriander can be added to enhance flavor. Pumpkin soup can be stored in the refrigerator for four to five days and can be frozen for three months.
1.2/2.4 lbs. pumpkin 1 onion, sliced 2 garlic cloves 2 cups vegetable or chicken broth/stock 1 cup water Salt and pepper
½- ¾ cup cream, half and half or milk
Directions
1. Cut into 4cm / 1.5" chunks. 1.
Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful).
Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes. Remove from heat and use a stick blender to blend until smooth (Note 3 for blender). Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split). Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
2. 3.
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References https://www.webmd.com/diet/ss/slideshow-health-benefits-pumpkinh https://www.healthline.com/nutrition/pumpkin https://www.recipetineats.com/classic-pumpkin-soup
NYC Health + Hospitals/Jacobi | September 2022
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