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Quick and Easy Pumpkin Soup

A bright orange soup that's a true vitamin powerhouse! This puréed pumpkin soup is quick and easy — no complicated steps or pricey ingredients required. The result will win over even the pickiest eaters at your table. Definitely worth a try!

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Pumpkin puree soup quickly
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 1 g
Fats 27 % 3 g
Carbohydrates 64 % 7 g
62 kcal
GI: 43 / 0 / 57
  • One of the stars of the fall harvest is the orange pumpkin, prized not just for its vibrant color but for how nutritious it is. Pumpkin is good for grown-ups and kids alike, and it's wonderfully versatile — you can bake it, fry it, boil it, or turn it into pies and even desserts. One of its most popular uses is a puréed soup, and this recipe shows you how to make it quickly and easily. Start by choosing your pumpkin; a non-sweet variety gives the most balanced flavor. Wash the pumpkin, pat it dry, and cut it in half. Scoop out the pulp and seeds from the center with a large spoon. Set each half cut-side down on a cutting board and peel off the skin with a knife, then cut the flesh into small cubes. Peel and rinse the onion and potatoes, and cut them into small, roughly chopped pieces. Pour the vegetable broth into a pot (you can use plain water instead, but the soup won't be as rich). Add the chopped vegetables. Season with salt and pepper to taste and add the curry powder. Bring to a boil over medium heat, then lower the heat, cover, and simmer until the vegetables are completely tender, 40–45 minutes — they should be soft and pierce easily with a fork. Once they're done, take the pot off the heat. Let the soup cool slightly, then transfer it to a blender or food processor and purée until smooth. Pour it back into the pot, stir in the cream, and mix well. Add a little ground chili pepper if you like. Return the pot to the stove and heat almost to a boil. Taste and adjust the seasoning. Ladle the pumpkin soup into bowls, garnish with a fresh sprig of rosemary, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream 20% fat - 300  kcal/100g
  • Cream 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Curry powder - 352  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh rosemary - 131  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Vegetable broth - 13  kcal/100g

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