Creamy Pumpkin Soup

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With pepitas for crunch and dried cranberries for sweetness, this creamy pumpkin soup is extra special.

The ingredient of Creamy Pumpkin Soup

• 2 tablespoons olive oil plus extra to serve
• 1 onion roughly chopped
• 2 garlic cloves roughly chopped
• 600g pumpkin peeled chopped
• 1 potato chopped
• 2 carrots chopped
• 1 leek white part only chopped
• 1 2 teaspoon ground nutmeg
• 3 cups 750ml massel chicken style liquid stock
• 1 2 cup 125ml pure thin cream
• 1 tablespoon pumpkin seeds pepitas toasted
• dried cranberries to serve
• finely chopped flat leaf parsley leaves to serve

The Instruction of creamy pumpkin soup

• heat oil in a large saucepan over medium heat add onion and cook for 2 3 minutes until soft add garlic vegetables and nutmeg then toss to coat add stock and 2 cups 500ml water then bring to the boil reduce heat to low cover and cook for 25 minutes or until the vegetables are tender cool slightly
• in batches transfer to a blender and whiz until smooth return soup to the saucepan and place over low heat stir in cream then season to serve ladle into bowls and top with seeds cranberries and parsley then drizzle with extra oil

Nutritions of Creamy Pumpkin Soup

calories: 163 954 calories
calories: 10 4 grams fat
calories: 4 4 grams saturated fat
calories: 17 grams carbohydrates
calories: 4 7 grams sugar
calories: n a
calories: 2 8 grams protein
calories: 22 milligrams cholesterol
calories: 327 milligrams sodium
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calories: nutritioninformation