Pumpkin Soup from Favorite Vegetarian Recipes

Name: Pumpkin Soup from Favorite Vegetarian Recipes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs pumpkin; 3 tablespoons butter or 3 tablespoons margarine; 1 onion, thinly sliced; 1 garlic clove, crushed; 3 ½ cups vegetable stock; ½ teaspoon ground ginger; 1 tablespoon lemon juice; 3 -4 slices orange rind; 1 -2 bay leaf; 1 ¼ cups milk; 1 teaspoon salt; ½ teaspoon pepper; 4 -6 tablespoons cream (optional) or 4 -6 tablespoons yogurt (optional) or 4 -6 tablespoons mascarpone cheese (optional); snipped chives (optional)

Servings: persons

2 12 lbs pumpkin
3 tablespoons butter or 3 tablespoons margarine
1 onion, thinly sliced
1 garlic clove, crushed
3 ½ cups vegetable stock
½ teaspoon ground ginger
1 tablespoon lemon juice
3 -4 slices orange rind
1 -2 bay leaf
1 ¼ cups milk
1 teaspoon salt
½ teaspoon pepper
4 -6 tablespoons cream (optional) or 4 -6 tablespoons yogurt (optional) or 4 -6 tablespoons mascarpone cheese (optional)
snipped chives (optional)

1
Peel the pumpkin and remove the seeds, then cut the flesh into 1 inch cubes.
2
Melt the butter in a large, heavy-bottom pan.
3
Add the onion and garlic and fry over low heat until soft, but not colored.
4
Add pumpkin and toss for 2-3 minutes.
5
Add stock and bring to a boil.
6
Season to taste with salt, pepper, ginger, lemon juice, orange rind, and bay leaves.
7
Cover and simmer on low heat for 20 minutes, until pumpkin is tender.
8
Discard the orange rind and bay leaves.
9
Cool slightly then press through a strainer OR process in a food processor until smooth (this is what I do for a heartier soup).
10
Pour into a clean pan.
11
Add milk and reheat gently, Adjust seasonings if nececessary.
12
Optional, garnish with cream and chives, and swirl for a pretty effect.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 12 lbs pumpkin, 3 tablespoons butter or 3 tablespoons margarine, 1 onion, thinly sliced, 1 garlic clove, crushed, and more.

Yes, Pumpkin Soup from Favorite Vegetarian Recipes 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.

That's it — enjoy your meal!