Pumpkin Soup

40 mins (prep 10, cooking 30)
13 ingredients
6 servings
I make this recipe all the time. The only thing I leave out is the milk. I use the optional orange rind as it adds to the dish. I prefer bay leaves. I don’t use any of the garnishes, I just place shredded Parmesan cheese on the top. Middle of step 5 – I use a strainer and pour the excess liquid into a small pan then use my hand wand to puree the mixture but slowly add the excess liquid as my husband prefers a thicker soup then a runny soup. The recipe comes from a book called ‘Soups - Quick and Easy’ which is published by Parragon

Categories:  <-60-mins , seasonal , winter , small-appliance , food-processor~blender , inexpensive , equipment , vegetarian , soups-&-stews , vegetable , stove-top , time-to-make ,
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Serving Size (340.07 g)
Servings 6
Amount per Serving
Calories 238.99 Calories from Fat 67.86
% Daily Value *
Total Fat 7.54g 69.59%
Saturated Fat 2.21g 66.3%
Trans Fat 0.0g %
Cholesterol 17.25mg 34.5%
Sodium 243.58mg 60.89%
Total Carbohydrate 34.8g 69.59%
Dietary Fiber 2.92 g 70.12%
Sugars 19.37 g %
Protein 12.27g 147.29%
Vitamin A 20260.54IU% Vitamin C 21.0mg%
Calcium 349.23mg% Iron 1.98mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground ginger, salt and pepper, fromage frais