Pumpkin garlic soup

Name: Pumpkin garlic soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Cuisine: En
Ingredients: 1/4 pumpkin - remove skin and seeds and cubed; 4 shallots - chopped; 4 garlic - chopped; 1/2 cup milk/cream; 3 tbsp olive oil; Pepper and salt for taste

Starter

Very Easy

45 min

159 Kcal

Tthe taste is a revelation, thick and heavy with a thin layer of olive oil and bits of fried garlic and shallots floating on top.

Ingredients

1/4 pumpkin - remove skin and seeds and cubed
4 shallots - chopped
4 garlic - chopped
1/2 cup milk/cream
3 tbsp olive oil
Pepper and salt for taste

Preparation

Preparation30 min

Cook time15 min

Simmer pumpkin with two cups of water till soft and tender.
Blend/process for a thick puree.

Meanwhile, fry garlic and shallots in olive oil till crispy.
Pour in puree, milk/cream and season with pepper and salt.

(Note: you can add water if the puree is very thick)
Simmer till heated through.

Serve soup with toasted bread slices.

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Nutrition

for 1 serving / for 100 g

Calories: 159Kcal

Carbo: 12.1g
Total fat: 10.7g
Saturated fat: 1.6g
Proteins: 3.3g
Fibers: 1.9g
Sugar: 3.4g
ProPoints: 4
SmartPoints: 5

Nutritional information for 1 serving (126g)

Nava-k

Questions

1/4 pumpkin? I have some that are very large and some quite small in my harvest. A rough weight in grams, pounds or cups would be helpful. Thanks

For 1/4 pumpkin, aim for about 500-600 grams (1 to 1.3 pounds) of peeled, seeded, and cubed pumpkin. This should yield roughly 3 to 4 cups of pumpkin cubes, perfect for the soup.

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Comments

Rate this recipe:

anonymous

06/09/2013

Yum!

i cooked this recipe

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anonymous

06/09/2013

One may add carrot/potato/taro/onion any variation as per desire in pumpkin while tenderizing.

i cooked this recipe

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