Pumpkin Soup Print this recipe Details Serves: 6Number of ingredients: 11To prep: 10 minutesTo cook: 35 minutesDifficulty: Easy Nutrition per servingKilojoules: 771Calories: 184Protein: 5.7gFat: 7.9gSaturated Fat: 1.5gCarbohydrates : 20.7gCarbohydrates per 100g: 4.4gFiber: 6.4gSodium : 499mgPotassium: 968mg Ingredients 1kg pumpkin, peeled, deseeded, and cubed 1 medium onion, chopped 2 garlic cloves, minced 2 medium carrots, peeled and diced 2 celery stalks, chopped 1 small lower carb, Carisma potato, peeled and diced 4 cups (1 litre) reduced salt vegetable stock Salt and black pepper to taste 1 tablespoon olive oil 1/4 cup milk Fresh chives for garnish Method Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened and slightly golden. Add the garlic and cook for another 1 minute until fragrant. Stir in the cubed pumpkin and potato. Mix well to combine with the sautéed vegetables. Add the vegetable stock, making sure the vegetables are mostly covered by the liquid. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the pumpkin and potato are tender and fully cooked. Turn off the heat. Use a hand blender to blend the soup until smooth (If the soup is too thick for your liking, add a little more stock or water to reach your desired consistency). Stir in the milk a smooth, creamy texture. Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and garnish with chives.
