This pumpkin soup recipe is amazing. It is very easy to make and has a striking tangy flavor that can be reduced to your preference.
Nutritional Fact: Did you know that pumpkins are very low in calories? They are a wild vegetable, rich in vitamins and vital antioxidants. Pumpkins contain no saturated fats or cholesterol. Pumpkins are rich in fiber, which will keep you full for a while and they contain minerals. Pumpkins are very high in vitamin A, which help improve your vision. Best of all, pumpkins help keep your skin looking younger, the beta-carotene found in pumpkins will help protect your skin from the sun’s UV rays. You can also use its pulp to create facial masks.
You probably have noticed two different color tones for the soup in this post, it is because of the amount of cream or coconut milk you add to your soup. Sometimes I like it more creamy, so I add more coconut milk to my recipe. I also sometimes add a small potato to my pumpkins which can give it an additional flavor.
Makes enough for 6 people – Total time required: 1hour
1 pumpkin (2kilo & orange in color)
6 cups of water
1 tablespoon of salt
½ bag of onion soup (ready-made powder soup) “Suzie|s speciality (optional)
1 tablespoon of butter
1 tablespoon of flour
1 tablespoon of white pepper (if you are not a fan of striking flavors then just add 1 ts)
1 small can of light cooking cream or coconut milk
Peel the pumpkin and cut it into medium PIECES.
In a large saucepan, add the pumpkiN pieces, 6 cups of water and bring to boil over medium heat, and then add the salt.
After 30 minutes and once you feel the pumpkin is very tender add everything into a blender along with the powdered onion soup and blend them until creamy.
In a clean large sauce pan add the butter, flour, and white pepper and stir for few minutes.
Add the creamy mixture of pumpkin over the butter mix in the sauce pan and stir until it starts boiling.
Add the cooking cream or your coconut milk to the soup and leave to boil for 5 minutes. (Make sure you add gradually, I usually add 1/2 cup of coconut soup, but you can add only 1/4 or 1/3… it is up to you)
Taste for amendments, your soup is ready to serve.
** Note: I sometimes add 1 potato to my pumpkin pieces, which is optional and does not make a big difference to the taste.