October 11, 2022 7 Comments
This wholesome pumpkin soup recipe is for these of you continue to entering into the autumn spirit. Have you seen the pumpkins in all places?
Every home on my block has one sitting on the stoop. These pumpkins, – carving, ornamental pumpkins – are sitting exterior in entrance of backyard facilities and grocery shops. I purchased mine at Trader Joe’s.
For these of you who don’t know – this isn’t the one you employ for making pumpkin pie or pumpkin soup. The huge carving pumpkins don’t style superb as they’re extra water than pumpkin. What you wish to purchase is a small pumpkin referred to as a “sugar pumpkin”.
I discovered this lovable 4 pound pumpkin subsequent to the acorn and butternut squashes inside my grocery retailer. They vary from 2-4 kilos and mine price a whopping $2.50 (sale worth).
Once you purchase this child, you’re in your approach!
Cut up your pumpkin and don’t overlook to roast the pumpkin seeds.
The solely glitch with this recipe is that you want to peel the pumpkin which is a bit difficult. I minimize it up after which use an enormous knife to chop off the peel. Yes, I lose some edible pumpkin this fashion – however I discover it quicker than peeling.
For those that don’t wish to peel – take a look at my roasted sugar pumpkin recipe.
You may also microwave the pumpkin for about quarter-hour on excessive and the peel will fall proper off. I’m not certain which takes longer – you do get a work-out in case you minimize it off with a knife as an added bonus.
But, don’t be afraid of the peel and the work as a result of it’s value it! This soup is divine and so good for you.
Have you made wholesome pumpkin soup? What did you place in it?
Healthy Pumpkin Soup Recipe
Makes 10 cups
Prep time: 15 min
Cook time: 30 min
4 kilos sugar pumpkin (one massive or two small pumpkins)
1 tablespoon extra-virgin olive oil
1 massive onion, chopped
4 cloves garlic, peeled and minced
4 cups low sodium hen or vegetable broth
1 cup half and half
salt and pepper to style
Half the pumpkin and scrape out the seeds and strings. Cut into quarters and slice off pores and skin then minimize the pumpkin into chunks.
Heat a soup pot or dutch oven to medium excessive and add olive oil, onion, and garlic and saute till onion is translucent (about 5 minutes). Add broth and pumpkin to the pot and season with salt and pepper. Bring the pot as much as a boil after which cut back it to a simmer. Simmer for half-hour or till the pumpkin is well pierced with a fork. Puree both in a blender or with a hand-held immersion blender. Add half and half and modify seasonings. Serve scorching with pepitas, pumpkin seeds, croutons, or something crunchy.
This soup shops properly within the freezer earlier than you add the half and half.
One 1 cup: 91 energy, 4.9 g fats, 2.1 g saturated fats, 9.2 g carbohydrates, 2.2 g sugar, 3.8 g protein, 0.8 g fiber, 300 mg sodium, 2 Green, 2 Blue, 2 Purple WW SmartPts
Points values are calculated by Snack Girl and are offered for data solely. See all Snack Girl Recipes