Pumpkin Soup...good recipes?

lajuice7
lajuice7 Posts: 58 Member
in Recipes
Ok, so my pumpkin is ready and I know what to make a tasty healthy soup with the leftovers....most recipes I've seen need a tub of double cream, so was looking for a healthy alternative....thank you :-)

Replies

  • lajuice7
    lajuice7 Posts: 58 Member
    c'mon....I'm sure there is someone who has a good one..lol
  • ChristineS_51
    ChristineS_51 Posts: 872 Member
    This isn't really healthy I guess because it does have butter, but it's tasty. My pumpkin soup is just pumpkin, butter, onions, garlic. No interlopers here!

    Lots of pumpkin, good dark colour if you can; peeled & de-seeded
    Onions - lots
    crushed garlic
    Butter - a couple of tablespoons

    Fry the onions, add garlic, fry again until soft. Thrown in pumpkin, water to more or less cover, simmer until soft. Add stock powder if you want, ginger is also nice. Liquidise.

    Serve with a little swirl of greek yoghurt if you want. Black pepper.

    Done.:smile:
  • lajuice7
    lajuice7 Posts: 58 Member
    Thank you, that's fab :-)

    I just a lentil curry soup with chillies and it's fed us for two days, so I am right up for this one!
  • karint74
    karint74 Posts: 131 Member
    I made this recipe from sparkpeople.com for a Halloween party over the weekend--it's the best-tasting pumpkin soup I've ever made! I added a tablespoon of apple cider vinegar to balance the sweetness. I entered it in as a MFP recipe and it came out to 144 calories per serving.

    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1291841
  • LeidaPrimal
    LeidaPrimal Posts: 198 Member
    Double cream (and butter for that matter) is healthy. But if you are into low fat theory of weight loss, just sub double cream for canned condensed low fat milk. Or you can use coconut milk (the kind that doesn't have guar gum). If you load soup with veggies, and only cover the m with your broth, you really don't even need dairy product of any kind, it will be thick and silky after you pureed it.
  • Christine1110
    Christine1110 Posts: 1,786 Member
    I think I would Google it...
  • mommycharlie
    mommycharlie Posts: 39 Member
    Pumpkin coconut soup

    In soup pot

    Sautee together : (I used olive oil to sautee)
    1 med onion finely diced
    4 carrots thinly sliced
    1 stalk celery finely diced
    1 green bell pepper

    Mix together then add to soup pot
    14 oz unsweetened. Coconut milk
    14 oz low sodium chicken broth
    16 oz pumpkin (pureed)
    1 teaspoon ground ginger
    1 tablrspoon brown sugar

    Simmer for a minimum of 30 minutes

    Tried this recipe a couple weeks ago. Absolutely delish! Even the kids enjoyed it!
  • peter236uk
    peter236uk Posts: 140 Member
    Had pumpkin soup today the and yesterday wife made it up this serves 8/10 people and its gorgeous there is quite a bit of butter but then its for 8/10 people.
    I think about 300 calories a bowl full

    Ingredients
    1 x 4kg/8lb 13oz pumpkin
    125g/4oz butter
    2 medium onions, peeled, finely chopped
    1 cinnamon stick
    freshly grated nutmeg
    salt and freshly ground black pepper
    1.7 litres/3 pints chicken stock (vegetarians may substitute vegetable stock)
    3 tablespoons sherry
  • peter236uk
    peter236uk Posts: 140 Member
    this sounds good also
  • Emancipated_Tai
    Emancipated_Tai Posts: 751 Member
    http://www.womansday.com/recipefinder/pumpkin-soup-121619


    •1 tablespoon(s) butter
    • 1 cup(s) chopped onion
    • 1 can(s) (15 oz) 100% pure pumpkin



    • 2 cup(s) chicken broth
    • 1 teaspoon(s) each thyme and salt
    • 2 small bay leaves
    • 1 cup(s) light cream
    • 1/4 cup(s) dry sherry (optional)
    •Garnish: chopped chives


    Directions
    1.Melt butter in a medium saucepan. Add onion and sauté over medium-high heat 5 minutes or until translucent. Stir in pumpkin, broth, thyme, salt and bay leaves. Bring to a boil, reduce heat to low and simmer 15 minutes to develop flavors. Remove from heat; re­move bay leaves. Cover and refrigerate.
    2.To serve: Bring to a simmer over medium-high heat. Add cream and sherry. Cook, stirring often, until hot. Ladle into small serving cups and garnish each with chives.

Categories