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.

Rate this recipe

Excellent !!! Very good Good so so Not good

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:

Excellent !!! Very good Good so so Not good

4.43/5, 7 votes 2 comments

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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