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Lenten Celery and Pumpkin Soup

You're sure to love this hearty cream soup! Today I decided to make a lenten pumpkin soup — and I was really worried it might disappoint me. But the moment I cut into the pumpkin, I got a wonderful aroma that reminded me of melon, which delighted me. The soup itself couldn't be simpler to make! The smell of celery and pumpkin was amazing, but I held out for the finale before tasting it. In the end, it turned into a delicious pumpkin purée soup! We ate every bit at lunch, and my husband asked for seconds! I'll be making it again tomorrow. Give this healthy, sunny soup a try.

Enjoy!

NataKotyakAuthor avatar
Recipe author
Lean celery and vegetable soup
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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 14 % 1 g
Fats 14 % 1 g
Carbohydrates 71 % 5 g
31 kcal
GI: 40 / 0 / 60

Cooking method

Cooking time: 40 min

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  • Finely chop the celery, onion, and garlic. Peel the pumpkin and remove the seeds. Cut it into large chunks; I used a quarter of my pumpkin, but that depends on its size. Peel the tomato (dunk it in hot water first so the skin slips off easily) and remove the seeds (I scooped them out with a melon baller, but a teaspoon works too). If you leave the skin and seeds in, the purée won't be smooth. Then cut the tomato into small squares. Heat the oil in a heavy-bottomed pot and add the chopped celery, onion, and garlic. Sweat for 5 minutes, stirring. Then add the pumpkin and keep cooking for 3–5 minutes, stirring. Toss in the tomato. If you like, add a little chili pepper at this point. Stir and simmer everything for 10 minutes over medium heat, stirring constantly. After 10 minutes, pour in boiling water. I said 500 ml, but it depends on your pot — aim for the water to just barely cover the vegetables. Simmer for another 15 minutes, or until the pumpkin is soft (with the lid on). Then drain the broth off the vegetables. Let the vegetables cool a little and transfer them to a blender (with an immersion blender you don't need to wait); blend until smooth. Strain the broth through cheesecloth so it's clear. Final step: combine the pumpkin purée with the broth, adding as much broth as you like depending on the consistency you want — I pour all of it back in. (If you prefer, you can use cream instead of the broth, or half and half.) Season with salt to taste. Warm it on the stove, but don't let it boil. Garnish the lenten pumpkin soup with freshly ground pepper. Enjoy! You can also stir in a little chili pepper and some light cream if you like.

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

  • Tomatoes - 23  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g

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