The best pumpkin soup recipe
Healthy and ready in 30 minutes!
Pumpkin cream soup fits perfectly into a healthy diet. I remember when I first tasted it, I didn’t understand why people were so crazy about it. I didn’t like the sweet and spicy flavor of this soup. On top of that, I found a recipe on a foreign website that included Worcestershire sauce. After one spoonful, I decided to give up on pumpkin cream soup recipes for good. A few years later, however, I tasted a very delicious version that was salty. I realized that it was the sweet taste that I didn’t like in this cream soup. I made it salty and even spiced it up with one of my favorite Mediterranean herbs, oregano. Try it yourself!
Why eat pumpkin in the fall?
Pumpkin is full of vitamins and minerals that our bodies particularly need during the fall months. It has an exceptionally high vitamin A content, which is important for maintaining healthy vision and strengthening the immune system. It also contains significant amounts of vitamin C, which also helps support the immune system and prevent colds.
Is pumpkin good for dieting?
Since pumpkin is low in calories (100 g contains approximately 80 calories), it can be an excellent choice for those who are watching their weight or are on a diet. This fiber-rich vegetable provides long-lasting satiety while containing few calories, making it an ideal part of a low-calorie diet.
How should you eat pumpkin cream soup?
I recommend cream soups for dinner. I baked some chicken breast to go with this pumpkin cream soup and sprinkled it on top. You could also use roasted pumpkin seeds or even some toasted wholemeal bread.
Legnépszerűbb:
Életmódváltó csomag
Ebben a tudáscsomagomban ahhoz szeretnék neked gyakorlati tanácsokat adni, hogy hogyan alakítsd ki te magad a saját, személyre szabott diétás étrendedet. Mindezt kínkeserves éhezés és bonyolult méricskélések nélkül. Ne feledd, a cél az, hogy egy olyan étrended legyen, amit hosszú távon, könnyedén be is tudsz tartani, mert a zsírpárnáktól való tartós megszabaduláshoz idő kell!
Pumpkin cream soup with oregano
Ingredients
- 400 g pumpkin (this is the raw, cleaned weight)
- 1 small onion
- salt
- 2 tablespoons olive oil
- 2 pinches dried oregano
- 2 tablespoons cooking cream (or Double Cream)
- 400 ml water
Instructions
- Cut the pumpkin in half, then cut it into smaller pieces to make it easier to peel. Peel it and scrape out the inside with a spoon. Cut it into large cubes and place them in a mixing bowl. Season with salt and oregano, add a little olive oil or pumpkin seed oil, then mix thoroughly.Quick solution: instead of peeling the pumpkin, just wash it, cut it into large pieces, and bake it with the skin on. In this case, scrape the skin into a bowl at the end and season it. This is also a good solution, but I think the first version will have a more flavorful taste.
- Pour the pumpkin cubes onto a baking tray lined with baking paper and spread them out. Finally, drizzle with olive oil or pumpkin seed oil. Bake in a 200°C oven for about 20 minutes, or until golden brown and crispy.
- While the pumpkin is roasting, chop the onion into small pieces.
- Once the pumpkin is ready, heat the olive oil in a saucepan and sauté the onion until translucent. Add the prepared pumpkin cubes (it's worth leaving a few pieces aside, which will be good for adding to soup) and fry them too. Pour in the water, add the cream, season with salt and bring to the boil.
- Pour into a thermo glass blender or blend with a hand blender until completely creamy. Then boil the whole thing again.
- Serve hot, sprinkled with roasted pumpkin seeds or diced fried chicken breast.
Calories and macros
Did you like it? There’s more where that came from. 🙂 Sign up for my newsletter!
