Pumpkin Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
pumpkin
4 c
vegetable broth
1 medium
onion
2 cloves
garlic cloves
2 tbsp
olive oil
1 teaspoon
Salt
0.5 teaspoon
Black pepper
0.25 teaspoon
ground nutmeg
0.5 c
heavy cream
1 tbsp
Parsley
Directions
Step 1
Peel and chop the pumpkin into small cubes.
Step 2
Chop the onion and garlic cloves.
Step 3
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened.
Step 4
Add the chopped pumpkin, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the pumpkin is tender.
Step 5
Use an immersion blender or transfer the soup to a blender to puree until smooth.
Step 6
Return the pureed soup to the pot and stir in the ground nutmeg and heavy cream. Cook for an additional 5 minutes.
Step 7
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
2 g
(8
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 8.82 IU | 0.98% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.3528 g | 0.32% |
| Fat | 0.5292 g | 0.38% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.0882 g | 0.1% |
| Vitamin C | 0.441 mg | 0.49% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 0.2646 mg | 0.05% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.764 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0882 mg | 6.78% |
| Vitamin B12 | 0.0882 mcg | 3.68% |
| Vitamin E | 0.1764 mg | 1.18% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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