Easy Creamy Pumpkin Soup

This creamy, nutty pumpkin soup is so healthy and has fewer calories than other pumpkin soup recipes. It contains four vegetables and I use potatoes instead of cream. The potato starch makes the soup thicker and is much healthier than cream. So you don’t need to add too much cream. It’s a simple, comforting soup for the whole family.

Pumpkin soup recipe:

My pumpkin soup recipe is full of rich, buttery, nutty flavor. Roast squash and sauté onions, carrots and potatoes before you cook the soup. These steps naturally make the soup sweeter and full of nutty flavors.
If you’re vegetarian, omit the bacon and use vegetable broth for the soup.

What is the benefit of pumpkin soup?

1. It has few calories compared to other carbohydrates. Pumpkin has 69 kcal/100g, less than potatoes ( 77 kcal/100g) and white rice (182 kcal/100g).
2. If you control your diet, pumpkin is a food you can eat more of. In addition, pumpkin has a very high content of fiber, which helps increase satiety and curbs appetite. It also promotes gastrointestinal motility and prevents constipation.
3. Strengthens immunity.
   Pumpkin is rich in vitamin A and beta-carotene, has antioxidant properties, vitamin C, E, folic acid, etc., and is also a powerful nutrient to strengthen immunity.
4. Protects heart and blood vessels.
   The fiber, folic acid, potassium and magnesium found in pumpkin pulp and seeds can help improve blood pressure and cholesterol levels.

What do you need?

• 1.2 kg / 2.4 lb pumpkin (any type)
• bacon 2 pieces
• 1 onion, cut into 1.5cm / 2/3″ chunks
• 5 garlic, slices
• 1 potato, cut into 1.5cm / 2/3″ chunks
• 1 carrot, cut into 1.5cm / 2/3″ chunks
• 1 bay leaf
• chicken soup 500ml
• water 250 ml
• Salt and pepper

FINISHES:

cream 200 ml, or half and half or milk

How to make it?

1. Peel the pumpkin skin and scrape out the seeds. Cut into 4cm / 1.5″ chunks.
2. Preheat the oven to 220C/430F (standard) or 200C/390F (fan/convection). Spread the squash on the baking sheet and bake for 20 minutes.
3. Cut the bacon into slices. Cut all the vegetables to the right size.
4. Heat the pot, add the bacon slices and fry them until golden brown.
5. Add the onion and stir fry until translucent.
6. Add carrots and stir fry for 2 minutes, add garlic and stir fry for 1 minute.
7. Add potatoes and stir fry for 2 minutes, add roasted squash, chicken broth, water and bay leaf.
8. Cover pot and cook until potatoes are tender, about 5 minutes.
9. Remove from heat and remove bay leaf, mash with a hand blender until smooth.
10. Season to taste with salt and pepper and stir in the cream (never cook the soup if you add the cream or it will break down).

More comfort soup:

Vegan Lentil Soup

Creamy Broccoli Soup

Easy Vegetable Beef Soup

Chinese Wonton Soup

Asian Egg Drop Soup

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