Pumpkin Soup

60 minutes


2 servings

Did you know that pumpkins consist of 90 % water? Also, they are packed with fiber and potassium and are full of heart-healthy magnesium and iron. So, let’s bring our health to the highest level. With fall coming in a few months, you may want to have this at hand when you need to. So, one pumpkin soup is coming right away 😊



Adjust Servings
3.5 lb pumpkin (approx.) 1.5 kg
2 onions
3 cloves of garlic
3.3 fl oz low-calorie heavy cream (feel free to use full fat) 100 ml
20 fl oz vegetable stock (or more if you want it thinner) 600 ml
Olive oil


In a baking pan, place the chopped pumpkin, onions, and garlic with a little bit of olive oil, salt, and pepper.
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Bake in a preheated oven at 360 degrees Fahrenheit 180 degrees Celsius until fully cooked through or until slightly golden brown.
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In a blender, blend the pumpkin, onions, and garlic along with 600 ml vegetable stock. You can add more stock if you want it to be thinner.
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Add 100 ml of low-calorie heavy cream and mix it in. Serve however you like. Either way, it’s rich, decadent, healthy and will definitely warm your soul.
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