Pumkpin Soup – a delicious recipe with pumpkin, vegetable stock, onion, carrot, stalks celery, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
put some holes in your squash and put on a baking tray in the oven for about an hour.
2
Till you see the flesh soft inside.
3
Let it cool then scoop out all the flesh, leaving the skin and seeds.
4
make up however much stock you want, use a really good quality vegetable stock, we have one called Marigold here in England, not some really cheap stock cubes.
5
In a large saucepan sweat some small diced onions, grated carrot and some celery (the flowers are good) (this is called mirepoix or soffrito)and some garlic in a little vegetable oil until soft but slow so they are not coloured, add the stock and the squash and zap with a hand blender.
6
Check the seasonings, I like to add fresh blk pepper and a little fresh grated nutmeg.
7
Serve with crusty bread or whatever else you are having.
106
kcal
Calories
23
g
Carbs
5
g
Protein
CarbsProtein
* 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 8 ingredients. The key ingredients include: 1 pumpkin or 1 squash, 2 pints vegetable stock, 1 onion, 1 carrot, and more.
Yes, Pumkpin 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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