How to make great Pumpkin Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Cut the pumpkin into wedges and remove any fibrous flesh and seeds.

Season the pumpkin with salt and pepper and massage in 2 tablespoons of vegetable oil.

Place the seasoned pumpkin in an oven-proof tray.

Bake in a preheated oven at 180 degrees Celsius for 35 to 40 minutes.

Remove the pumpkin from the oven and allow to cool.

Melt butter in a large pan and add the onions, sautéing until they start to soften.

Add thyme and garlic to the softened onions and mix well.

Spoon out the flesh from the cooled pumpkin and reserve it.

Add the pumpkin flesh to the pot with the onions and garlic, mixing well.

Pour in the vegetable stock and mix again.

Cover the pot with a lid, turn down to a simmer, and allow to cook for 10 to 15 minutes.

After 15 minutes, turn off the heat and blend the mixture with a stick blender until smooth.

If the soup is too thick, add some water to reach desired consistency.

Add chopped parsley and check for seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens