French · Dinner
Pumpkin Soup with Cream
Silky pumpkin soup simmered with onion, garlic and thyme in vegetable stock, pureed smooth and finished with heavy cream. Butter-sweated aromatics and nutmeg deepen the flavour, while a swirl of cream and cracked black pepper add richness. Served warm with crusty bread.
$3
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
210Calories
2.8gProtein
13.6gFat
21.2gCarbs
9.8gSugar
5gFiber
606mgSodium
46mgChol
8.5gSat Fat
526mgPotassium
63mgCalcium
1.1mgIron
0.1mcgVitamin B12
12mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
high-fiber
herb-salt
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Peel and cube the pumpkin into 1-inch pieces, finely chop the onion, and mince the garlic.
2
Sweat
Melt the butter in a medium saucepan over medium-low heat and sweat the onion and garlic 4 minutes, stirring, until translucent without browning.
3
Simmer
Add the pumpkin, vegetable stock, thyme sprig and salt; bring to a boil over high heat, then reduce to medium-low and simmer 20 minutes until the pumpkin collapses easily.
4
Blitz
Remove the thyme sprig, then blend the soup with an immersion blender until completely smooth, about 1 minute.
5
Finish
Stir in half the heavy cream and nutmeg over low heat 1 minute until glossy, then season with salt and black pepper.
6
Plate
Ladle into a warm bowl, swirl in the remaining cream on top, and serve immediately with crusty bread or croutons.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pumpkin
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp butter
- 2 cup480ml vegetable stock
- 4 tbsp60ml heavy cream
- 1/4 tsp1/4 tsp ground nutmeg
- 2 sprig2 sprig fresh thyme
- salt and black pepper, to taste
- a few small croutons or crusty bread, to serve
