Chumpkin Soup Recipe

Name: Chumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock, warmed; ½ cup cooked pumpkin, pureed; 1 tablespoon Worcestershire sauce; 1 teaspoon curry powder; 2 tablespoons chopped fresh parsley; 1 onion; 2 stalks chopped celery; 1 ½ cups low-fat milk; 1 tablespoon flour; 1 tablespoon butter; salt and pepper

Servings: persons

2 cups chicken stock, warmed
½ cup cooked pumpkin, pureed
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
2 tablespoons chopped fresh parsley
1 onion
2 stalks chopped celery
1 ½ cups low-fat milk
1 tablespoon flour
1 tablespoon butter
salt and pepper

1
My directions---Melt butter and saute onions and celery till translucent.
2
Add flour to make a roux slowly adding flour.
3
Add chicken stock, Worcestershire sauce, curry, parsley, pumpkin, and milk.
4
Give a blend with the hand blender.
5
Garnish with parsley.
6
His directions---Flavour the chicken stock with onion and celery, then strain it.
7
Chop the onion finely, and simmer until soft.
8
Beat the milk, pumpkin, flour, curry powder, salt and pepper, add the butter and a few drops of Worcestershire sauce, add the stock, then stir until thick and boiled.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups chicken stock, warmed, ½ cup cooked pumpkin, pureed, 1 tablespoon Worcestershire sauce, 1 teaspoon curry powder, and more.

Yes, Chumpkin 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.

Chumpkin Soup

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