Pumpkin Soup

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KristenAuthorKristen
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Pumpkin Soup

Yields4 Servings

Nutrition Facts

Protein Serves 1

Servings 4


Amount Per Serving
% Daily Value *
Net Carbohydrate 12.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 600 g Pumpkin, cubed
 80 g Onion, chopped
 500 ml Water
 1 Chicken stock cube
 60 g Cream
 A handful of fresh Parsley
 4 Slices Bacon, diced

1

Place pumpkin, onion and stock cube in a saucepan with water. Cover with lid and bring to boil. When boiling, remove the lid and cook until pumpkin is soft.

2

When the soup is cooked, blend vegetables and remaining liquid until smooth.

3

Place diced bacon in non-stick pan and cook, stirring until crunchy.

4

Return soup to saucepan, add cream, and gently heat (do not boil).

5

Place your pumpkin soup in serving bowls and sprinkle with the bacon, parsley and salt and pepper to serve.

Category

Ingredients

 600 g Pumpkin, cubed
 80 g Onion, chopped
 500 ml Water
 1 Chicken stock cube
 60 g Cream
 A handful of fresh Parsley
 4 Slices Bacon, diced

Directions

1

Place pumpkin, onion and stock cube in a saucepan with water. Cover with lid and bring to boil. When boiling, remove the lid and cook until pumpkin is soft.

2

When the soup is cooked, blend vegetables and remaining liquid until smooth.

3

Place diced bacon in non-stick pan and cook, stirring until crunchy.

4

Return soup to saucepan, add cream, and gently heat (do not boil).

5

Place your pumpkin soup in serving bowls and sprinkle with the bacon, parsley and salt and pepper to serve.

Pumpkin Soup

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