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Pumpkin Cream Soup

1 hrs 0 min·71 Views
Pumpkin Cream Soup

Flora Petrova

352 Recipes

This creamy and flavorful soup is a perfect way to warm up on a chilly day. It's packed with nutrients and can be customized with your favorite toppings.

Allergens
Gluten-Free
1,056kcal

6 Portions · 3,420 g

Protein
33 g
Carbohydrates
121 g
Fat
44 g
Fiber
18 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

6

g
  • Butternut Squash (medium)1
  • Potatoes3
  • Carrots2
  • Onion1
  • Cream Cheese
  • Chicken Broth
  • Salt
  • Pepper
  • Garlic Powder
  • Cayenne Pepper
  • Ginger Powder
  • Nutmeg
  • Turmeric

Prepare the onion:

  1. 1

    Chop the 1 Onion finely.

  2. 2

    In a large pot, cook the onion with a little butter and water over medium heat until soft and golden, about 5–7 min.

    Timer7 min

Prepare the vegetables:

  1. 3

    Wash the 3 Potatoes and 2 Carrots.

  2. 4

    Peel the 1 medium Butternut Squash, potatoes, and carrots.

  3. 5

    Cut the vegetables into medium-sized pieces.

Cook the soup:

  1. 6

    Add the chopped vegetables to the pot with the onions.

  2. 7

    Pour in the Chicken Broth to cover the vegetables.

  3. 8

    If using bouillon cubes, add enough water to cover the vegetables along with the cubes.

  4. 9

    Bring the soup to a boil, then reduce the heat to medium-low.

  5. 10

    Add Salt, Pepper, Garlic Powder, Cayenne Pepper, Ginger Powder, Nutmeg, and ½ tsp Turmeric.

  6. 11

    Cook for 20 min, or until the vegetables are tender.

    Timer20 min

Blend the soup:

  1. 12

    Transfer the soup to a blender or use an immersion blender to puree until smooth and creamy.

Serve:

  1. 13

    Return the soup to the pot and heat through.

  2. 14

    Ladle the soup into bowls and top with Cream Cheese or feta cheese.

  3. 15

    Add jalapeno peppers for extra spice, if desired.

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