Healthy Pumpkin Soup

Healthy Pumpkin Soup

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 4

    • About This Recipe

    “My favourite pumpkin soup. Thick and creamy but low in fat. I eat this all winter long.”

    Ingredients

  • 1tablespoonolive oil
  • 1onion, chopped
  • 1kgpumpkin flesh, chopped( I use butternut)
  • 1carrot
  • 3sprigsfresh rosemary
  • 4cups chicken stock or 4cupsvegetable stock
  • 3bay leaves
  • 1cupskim milk powder

    • Directions

  • In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
  • Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
  • Add stock and bay leaves.
  • Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
  • Remove any rosemary stalks and bay leaves.
  • Place a third of the soup in the blender with a third of the skim milk powder and puree.
  • Pour into a large bowl.
  • Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
  • For Vegetarian use vegetable stock.

    • Reviews

  • “Absolutely delightful!I had this for lunch, and actually had seconds, so this deserves 10 stars, not 5!I cut the carrot and the pumpkin into little dice, and the aroma of the veggies sauteeing with the onion and the sage is out of this world.Please make an effort to use the fresh rosemary, it’s perfect for this soup.I also used 1 sprig of fresh thyme.I used vegetable stock and soy milk powder instead of the skim.Instead of pureeing it all in the blender I used an immersion blender and pureed it all to a light orange creaminess right in the pot.”

  • “Found the soup a little bland, so I added a clove of crushed garlic, 2 Tblsp cilantro & a pinch of cayenne pepper.”

  • “Wonderful soup. I forgot to add the milk so just added more water .Also had to use dried rosemary and did not know how much to add. So to my final bowl after a taste test, i added some dried parsley( idea from other recipes), some garlic powder , cayenne powder(thanks Saturn for recommending these additions), salt andblack pepper. And because i had forgotten to add milk to soup, i topped bowl off with a nice dollop of sour creme, garnished by some finely chopped scallion greens.MMMMMMMMM delish!! Served with homemade whole wheat rolls.Yummm Yummm! Thanks for sharing this recipe. PS Also i used canned pumpkin and it turned out great!”

  • “Delicious creamy soup, I also used my stick blender and pureed all in the pot. Served with crunchy rolls for a yummy winters meal.”

  • “Very good soup.I like mine spicy so I ended up adding salt, pepper, ginger, cayenne and garlic.Then swirled some salsa through it for serving.It was lovely.I had about 2 cups of pumpkin puree in the freezer that I used.I found that it wasn’t to the thickness that I felt it should be with that little of pumpkin so I ended up adding in about 3 cups of leftover mashed potatoes.I also didn’t use the rosemary or bay leaves as I didn’t have any.I will try this again when I have all the right ingredients.”

  • “Perfect! I followed the directions as written and it turned out creamy, aromatic and completely delicious. I used Mirj’s suggestion and pureed everything with a stick blender, which worked brilliantly. Easy, quick, and healthy — I’m hooked. Thanks so much for a great recipe!”

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