Ingredients for Chumpkin Soup
- 4 cups chicken stock
- 2 cups cooked pumpkin puree
- 1 teaspoon Worcestershire sauce
- 1 teaspoon curry powder
- ¼ cup chopped fresh parsley
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- salt and pepper to taste
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How to Make Chumpkin Soup
- Melt 2 tablespoons of butter in a large pot over medium heat. Sauté 1 medium onion (chopped) and 2 celery stalks (chopped) until softened and translucent (about 5-7 minutes).
- Gradually whisk in 2 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly.
- Pour in 4 cups of chicken stock, 1 teaspoon Worcestershire sauce, 1 teaspoon curry powder, 1/4 cup chopped fresh parsley, 2 cups cooked pumpkin puree (or 1 large pumpkin, peeled, seeded, and cubed and cooked until tender), and 1 cup milk. Stir well to combine.
- Bring the soup to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until heated through and flavors have melded.
- Carefully use an immersion blender to blend the soup until smooth and creamy (alternatively, carefully transfer in batches to a regular blender).
- Season with salt and pepper to taste.
- Garnish with fresh parsley and a knob of butter before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
23g
Fat
9g
Carbs
3g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Healthy Bisques Cream Soups Soups Stews Eggs Dairy Vegetables Australian Fall Stove Top Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Onions Squash Equipment Presentation Served Hot
