Healthy pumpkin soup

In the autumn menu, the first place is rightfully occupied by the healthy pumpkin soup – a simple and inexpensive dish. Today we are preparing a healthy version of it – pumpkin soup with cream.

5 from 1 vote

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Cook Time 1

Total Time 1

Course Main Course

Cuisine European

Servings people

Calories 64 kcal

Equipment

1 saucepan
1 tablespoon
1 cupcake mold
1 knife
1 chopping board
1 teaspoon
1 blender
1 sieve optional

Ingredients

800 g pumpkin
200 g celery root
2 pcs yellow onion or shallot
1 pc carrot
2 clove garlic
1 tbsp olive oil
½ cup cream
½ tsp coriander
1 pinch pepper ground white
1 pinch salt
1 bunch parsley

Instructions

Prepare the necessary ingredients.
Boil the vegetable broth. To do this, peel and chop the carrots and celery into large pieces. You can leave the onion unpeeled, just wash it thoroughly. Its skin will give the broth a delicious golden color. Put all the vegetables in a pot, pour in 2 cups of water, add garlic, bay leaf, salt, and pepper. Cook until the vegetables are tender, but no more than 30 minutes.
200 g celery, 1 pc carrot, 2 pcs yellow onion
Peel the pumpkin and cut it into small irregular pieces. Line a baking sheet or baking dish with parchment paper, place the pumpkin slices on it. Sprinkle them with salt, white pepper, and crushed coriander, drizzle with olive oil, and bake in the oven at a temperature of 200 ℃ for about 20 minutes.
800 g pumpkin, 1 tbsp olive oil, 1 pinch pepper, 1 pinch salt, ½ tsp coriander
In a saucepan, lightly sauté the finely chopped onion in vegetable oil, then add the garlic cloves to it. This should take no more than 5 minutes. Avoid burning the onion, especially the garlic.
2 pcs yellow onion, 2 clove garlic
Add the roasted pumpkin to the onion and garlic. Pour in the vegetable broth, excluding the root vegetables and spices, and then blend it into a creamy mass. If desired, the soup can be additionally strained through a sieve. This will make the dish even more tender. Bring the soup to a boil and serve.
Garnish the finished soup with cream or sour cream in the bowl, as well as parsley. If desired, for decoration and an additional flavor accent, use balsamic cream instead of cream. Enjoy your meal!
½ cup cream, 1 bunch parsley

Nutrition

Calories: 64kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 0.1mgSodium: 139mgPotassium: 820mgFiber: 2gSugar: 6gVitamin A: 17317IUVitamin C: 20mgCalcium: 66mgIron: 2mg

Keyword fall, healthy, pumpkin