Cream of Pumpkin Soup

According to our last post on losing weight, soups keeps you fuller for longer, and so do cream of pumpkin soup. So today, based on this simple weight loss rule, we are on the soup trail. Homemade soups are also a good alternative to the regular meals eaten every day. I like an easy soup recipe, without much hassle and can be prepared within 30 minutes. Today, I decided to make an easy pumpkin soup, but with a little “cream” in it.

A Healthy Cream of Pumpkin Soup

This cream of pumpkin soup is a healthy soup. It is healthy because pumpkin is not only one of the most nutritious foods, it is loaded with many health benefits. Pumpkin is low in fat and high in disease-fitting nutrients, such as vitamin C and E, potassium, fiber, beta-carotene, alpha-carotene, magnesium, and pantothenic acid.

Therefore, pumpkin is excellent source for your antioxidants; it is also known to help regenerate damaged pancreatic cells, reduce bad cholesterol, control blood sugar and promote weight loss. That is some of the nutritional benefits of pumpkin. This healthy soup recipe is loaded with lots of pumpkin; it is the pumpkin that will be used to ensure a thick soup. Less pumpkin will mean a thinner soup.

This homemade vegetable soup is a good appetizer before a main dish. Before you attempt this soup, make sure you have your chicken stock prepared in advance or ready to be used. This is a cream soup recipe. I used milk in my soup, but you can use any other type of cream if you like. For an added twist as usual we trinirized the soup with all our fresh herbs.

I hope you enjoy this recipe. Here’s cream of pumpkin soup gone trini 🙂

Cream of Pumpkin Soup Recipe

CREAM OF PUMPKIN SOUP

Ingredients:

3 cups pumpkin, grated
2 cups water
1 cup chicken stock
1/2 cup milk
1 carrot, chopped
2 big leaf thyme, chopped
2 sprig fine leaf thyme, chopped
3 cloves garlic, chopped
2 pimento peppers, chopped
1/2 onion, chopped
2 tsp. green seasoning
6 leaves chadon beni, chopped
1 dash white pepper
1 dash parsley
1 dash paprika
2 tbsp. oil
Salt to taste
Chopped chive for garnish

Direction:

Some of the ingredients for the soup.

Grate the pumpkin.

Note: You can also dice the pumpkin, but grated pumpkin will cook a bit faster.

Saute the onion and garlic in the oil over low heat.

Add the pumpkin, carrots, big leaf thyme, fine leaf thyme,
white pepper, parsley, paprika, water and pimento.
Increase the heat to medium.

Add the green seasoning. Mix the ingredients. Allow to cook for about 5 minutes.

Add the chicken broth.

Continue cooking until the carrots is tender enough.

Add the chadon beni and allow it to simmer for another 2 minutes on a low heat.

Remove from the fire and leave to cool.

Place in a blender.

Note: You can use a hand mixer as well. The hand mixer allows you to enjoy this pumpkin soup hot..

Add the milk and blend until smooth.
Serve garnished with finely chopped chive.

Look out for more soup recipes! Ah gone!

P.S. With so much benefits you can derive from pumpkin, here are some other pumpkin recipes I think you might like. Pumpkin talkari, pumpkin and saltfish, and pumpkin punch.

Don’t forget to leave your comment about this cream of pumpkin soup recipe.