Homemade mouth-watering pumpkin soup

  • 6 Cups Chicken stock
  • 1 ½ teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • ½ teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • ½ cup heavy whipping cream
  • 5 whole black peppercorns


Instructions Checklist

  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  • Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  • Return to the pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Nutrition Facts : 115 calories; protein 2.7g; carbohydrates 13.5g; fat 6.3g; cholesterol 24.1mg; sodium 1458.1mg.



Image source

Free Photo | Roasted pumpkin and carrot soup with cream, seeds and fresh green in ceramic bowl. top view (freepik.

Written by Che Engochan


Engochan Che

A young and talented diva with the mind of working towards success with God's Grace.