Healthy and Creamy Pumpkin Soup
Course: StarterCuisine: Other world cuisineDifficulty: Medium12
servings30
minutes40
minutesA delicious pumpkin recipe to please your taste buds and give much-needed nutrients to your body in autumn and winter.
Ingredients
1 medium-sized pumpkin
1 big leek and 2 smaller ones
1/2 of a long medium-sized white turnip
4 small carrots
1/2 a celeriac
2 small potatoes
30g of unsalted butter
1/2 a teaspoon of nutmeg
1 and 1/2 Maggi or Knorr cubes
2 litres of hot water
Black pepper (optional)
Cheddar cheese (optional)
Sour cream (optional)
Directions
- Wash and peel all the vegetables except the pumpkin.
- Chop the leeks roughly. You can also the leaves as long as you wash them properly and discard the hard parts.
- Melt butter in a big pot. start with very low heat and increase to medium. Put the leeks and let them cook under low heat until soft.
- Add the other vegetables and the Maggi or Knorr cubes. Stir well and leave to cook for about 5 minutes under low heat.
- In the meantime, wash the pumpkin and cut it into four quarters. Remove the seeds carefully and cut into smaller quarters. Afterwards peel the pumpkin using a robust knife. When you have finished, chop the pumpkin into smaller pieces and add it to the other vegetables in the pot.
- Add water and let it cook under medium to high heat for about 25 minutes.
- After 25 minutes, blend the soup with an electric soup mixer. Make sure to turn off the stove.
- Then add the nutmeg and mix well. If you like lighter soup, you can add a little hot water.
- Let it cook for another 5 minutes and serve while hot. Bon appétit!
Recipe Video
Notes
- You can add sour cream and cheddar cheese to the soup once in the serving bowl.
- You can also add a little salt to make the soup tastier. Remember, the less salt the better especially since cheese is salty as well.
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Healthy and Creamy Pumpkin Soup: This is why you should try it!
I love the pumpkins back home in Malawi. They are chunky, fluffy and soft at the same time, and all my God, sooo delicious! We often eat them as a snack along with boiled maize. In Poland, I have learned to eat pumpkins differently. This pumpkin soup is my go-to autumn and winter dinner.
Pumpkins are full of nutrients and are yet low in calories. They have an impressive amount of Vitamin A and fiber. Besides, this superfood is also replete with antioxidants which help to prevent cancer.
Discover all the reasons why I fell in love with this recipe:
- This is a nutrient-packed soup! It’s good for winter as it keeps you healthy and well-nourished.
- The ingredients that are in this soup are cheap and easy to find if you live in Europe.
- If you are trying to lose weight, then try this pumpkin soup. You will feel full and satisfied once you eat it. The best part is that you won’t sacrifice the taste. Try it!
- It’s fun to gather all these yummy winter vegetables and find out the particular flavours that they add to the soup. Besides, you can experiment endlessly.
- This is a dish that is popular with everyone. Both adults and kids will love the soup!
- If you celebrate Halloween, you can include this pumpkin soup in your theme. It will fit in perfectly!
- It’s a versatile soup. You can eat it as a starter or a full meal depending on the quantity. If you are having the soup for dinner, eat it with some bread with cheese. It’s good to eat a light meal in the evening because you sleep better.
A Surprising fact about pumpkins: Pumpkins are not vegetables but fruit! Ha, ha. I did not know this until now. Actually, a pumpkin is considered to be a fruit because botanically, it begins as a flower. No wonder we eat pumpkins as snacks in Malawi! This is indeed food for thought!
Well, I hope you enjoyed this recipe. Wishing you all the best as you try to make it for yourself or for your loved ones.
Enjoy!
Until next time!
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Further Exploration: Healthy and Creamy PUMPKIN SOUP—Taste Explosion! Nutrient-Packed! (Level A2-B1), Learn English With Africa, October 2024
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About the Author
Thandi Ngwira Gatignol is the founder of Learn English With Africa. She was born on June 11th, 1981 in Blantyre, Malawi. When she was 19, she left her country of birth for France. She currently lives with her two daughters and husband in Poland.
Thandi holds a Bachelor’s degree in English studies obtained at the Université Paris X Nanterre in France and a Certificate in Journalism from Malawi. She has taught English as a French Ministry of Education certified teacher both in France and in Poland. She speaks six languages fluently, including French, Polish and Italian. She is now learning Kiswahili, German and Spanish. Salt No More is her debut novel and you can find her other books here on the website or on Amazon.
Blog Article: Healthy and Creamy PUMPKIN SOUP—Taste Explosion! Nutrient-Packed! (Level A2-B1)© Learn English With Africa, October 2024
