Butternut, Pumpkin, Thyme And Parmesan Soup – a delicious recipe with sweet potato, butternut, pumpkin, red onion, garlic, fresh cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Boil sweet potato, butternut and onion in 1.5 litres of water. Then puree all ingredients (discard water depending on the your preferred consistency of the soup). Set aside.
2
Remove the top of the pumpkin and keep the lid intact. Remove all seeds and excess flesh inside pumpkin. Place on a baking tray.
3
Add cream, garlic and thyme in a pan over the stove, just until cream is heated. Pour cream mixture into pumpkin, cover with pumpkin lid and place in pre-heated oven (150 C) for one hour.
4
Add the butternut and sweet potato soup into the pumpkin and half the parmesan cheese. Stir until the cream garlic mixture combines. Then sprinkle the remainder of the parmesan on top. Do not use the lid when placed in oven this time. Cook in oven for a further 45 min.
5
Serve in pumpkin shell. Decorate with thyme, pumpkin seeds and some shaved parmesan. When serving break off some of the soft pumpkin from the sides of the shell. Serve with fresh crusty bread.
627
kcal
Calories
49
g
Fat
34
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium sweet potato, 1 medium butternut, 1 medium pumpkin, 1 red onion, and more.
Yes, Butternut, Pumpkin, Thyme And Parmesan Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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