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Yummy Pumpkin Soup

Yummy Pumpkin Soup

Pumpkin Soup recipe













Trans-fat Free, Good source of fiber


6 cups chicken broth
3 cups pumpkin
prepared, 1/2 inch cubes
1 cup onions
thinly sliced
1 clove garlic
1 ¼ teaspoons salt
½ teaspoon thyme
5 each peppercorns
½ cup heavy whipping cream
warmed, plus a few tablespoons more to serve, optional
1 x pepitas (pumpkin seeds)
to serve, optional


In covered saucepan, heat all ingredients except cream and parsley, to boiling.

Reduce heat; simmer, uncovered, 20 minutes.

Remove ½ cup of the pumpkin with slotted spoon; reserve.

Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; Transfer to large bowl.

Purée 2 cups of the pumpkin mixture in blender or food processor; return puréed mixture to pot.

Repeat with remaining pumpkin mixture.

Heat puréed mixture to boiling; reduce heat.

Simmer uncovered for 10 minutes.

Add reserved pumpkin and whipping cream.

Serve, garnished with pumpkin seeds and a whirl of cream if needed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 15347% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 637mg 27%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 12g
Vitamin A 291% Vitamin C 10%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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