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    TINAJANE76   63,647
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Pumpkin Soup Recipe Review

Sunday, November 10, 2013

I made a delicious pumpkin soup to go with my dinner tonight that was too tasty not to share with the pumpkin lovers of the world. Apart from cutting up the pumpkin, this was really easy to put together, very low calorie and absolutely delicious. The recipe I worked off of is in Italian, but has some nice pictures that take you through the process if you're interested in checking them out:

ricette.giallozafferano.
it/Vellutata-di-zucca.html


I adjusted the recipe to make two servings (but you can easily double it) and translated it into English below.

Pumpkin Soup
(Serves 2)

Ingredients
1T olive oil
1/2 white onion, diced
1 lb. fresh pumpkin, peeled and diced
1 cup chicken or vegetable broth
Salt and fresh ground pepper, to taste
1 tsp cinnamon
1/4 tsp nutmeg
2T parmesan cheese

Wash and peel the pumpkin, cutting it into slices and then into small pieces, along with the onion. Heat the olive oil over low-medium heat in a large pan and add the onion. Sauté approximately five minutes then add the pumpkin. Cover and cook for about ten minutes, stirring once or twice. Add 1/2 cup of the broth and mix well. Cover again and continue cooking. After about ten minutes, stir and add the remaining broth and continue cooking an additional ten minutes. If the pumpkin gets too dry, add more broth or water a little at a time. When the pumpkin has finished cooking, add cinnamon, nutmeg and the salt and pepper, to taste. If desired, blend to a smooth consistency (I don't do this--I like mine slightly chunky) with an immersion blender or in a regular blender. Serve hot topped with a tablespoon of parmesan cheese in each bowl.

The original recipe suggests adding more olive oil, if desired, and/or some bacon crumbles. Honestly, the soup is so good on its own with just a bit of parmesan that I don't think either are necessary. This can be made in advance and kept in the fridge for up to three days. Simply reheat on the stovetop or in the microwave and enjoy!

Nutritional Information (1/2 recipe listed above)
Calories: 135
Carbs: 12g
Fat: 9g
Protein: 4g
Fiber: 3g

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  Member Comments About This Blog Post:

JEWELS231981 11/24/2013 9:56AM

    Sounds very good! I will need to try this recipe. emoticon

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GREGGWEISBROD 11/12/2013 9:47PM

    Drooooooooooooooooooool... *slurp* (the sound of me wiping up my drool.)

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BRADMILL2922 11/12/2013 12:25AM

    I love pumpkin and this sounds great! And check out those nutrition numbers! I need to give this a try. Thanks for sharing Tina!

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BKNOCK 11/11/2013 4:05PM

    emoticon

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BOOKAPHILE 11/11/2013 2:20PM

    It sounds good. Thanks for the review.

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GABY1948 11/11/2013 1:37PM

    emoticon I LOVE your reviews...I save them all!!!!

Comment edited on: 11/11/2013 1:37:22 PM

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UWPALUM 11/11/2013 10:47AM

    looks pretty tasty!

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FUNLOVEN 11/11/2013 10:34AM

    Thanks for the recipe. I think we could use Butternut Squash with this recipe too.

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CELIAMINER 11/11/2013 10:29AM

    Sounds like a great recipe! How big is a serving?

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SUNNYBEACHGIRL 11/11/2013 10:02AM

    I love pumpkin and butternut squash

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NASFKAB 11/11/2013 8:30AM

  thanks you for posting this seems so easy & so tasty

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REGILIEH 11/11/2013 12:56AM

    emoticon emoticon

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RUTHXG 11/10/2013 9:58PM

    Looks delicious! Thanks for posting.

I too prefer a bit of chunkiness--purees are not as satisfying in the mouth.

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SUEPERWOMAN 11/10/2013 9:49PM

 
Thank you! I just ordered a soup tureen from Crate and Barrel so that I can make soup at Thanksgiving, this sounds like a winner!

Love, Ginger

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ROSAMARCELLE 11/10/2013 6:10PM

    emoticon Have a great week

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1CRAZYDOG 11/10/2013 6:08PM

    Looks good! HUGS

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