Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Soup Recipe
    Lost? Site Map

    Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Alex Daniels's Note:

    This is a pumpkin soup I made while traveling in Korea. Many ingredients are hard to find here, so I often had to make do. Ginger and Nutmeg had to be purchased at a foreign food market for a high price.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    liters

    Units: US | Metric

    • 2 medium potatoes
    • 4 cups mashed cooked pumpkin
    • 1 cup evaporated skim milk
    • 1/2 cup water
    • 1 onion
    • 2 garlic cloves
    • 1 tablespoon hazelnut oil
    • 2 diced green peppers
    • 1 liter of leek and potato skin broth (made from boiling down 2 liters of water with leftover leek greens and the skins from the potatoes)
    • 1 dash nutmeg, red cayenne powder, black pepper, and salt
    • 1 packet broth, mix from a ramen noodle packet
    • 1/2 tablespoon ginger

    Directions:

    1. 1
      1. Dice the onion and garlic. Fry at the bottom of a large soup pot with the tablespoon of hazelnut oil over low heat.
    2. 2
      2. Dice the two potatoes and add to pot. Continue to fry.
    3. 3
      3. Add the water and evaporated skim milk. I did not have any evaporated skim milk, so I mixed 1/2 cup of skim milk powder and 1 cup of water and then added that.
    4. 4
      4. Cook over low heat until slightly scalded. Add all the spices.
    5. 5
      5. Add broth, pumpkin, and green peppers.
    6. 6
      6. Bring to a boil, then immediately turn down and simmer for 20-30 minutes, stirring occasionally.
    7. 7
      7. Use an immersion blender to blend it to a creamy consistency.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    You Might Also Like...

    View All Vegetable Recipes

    Advertisement

    Nutritional Facts for Pumpkin Soup

    Serving Size: 1 (362 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 172.6
     
    Calories from Fat 28
    16%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 2.2 mg
    0%
    Sodium 1000.8 mg
    41%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 4.3 g
    17%
    Sugars 9.7 g
    39%
    Protein 7.3 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites