Pumpkin Soup

Siham Al-MansouriChef

Ingredients

• 1 kilogram pumpkin
  1 kilogram
• 1 cup chopped onion
  1 cup
• 1 tablespoon fresh grated ginger
  1 tablespoon
• 1 tablespoon butter
  1 tablespoon
• 3 cups chicken broth
  3 cup
• Black Pepper
  0
• Salt
  0
• Crumbled broccoli for garnish
  0
• Toast cubes (croutons) for garnish
  0

Steps

1. 1

   Preheat the oven to 450 degrees.

   Required Tools:

   Oven

   5 min
2. 2

   Cut the pumpkin in half lengthwise, remove the seeds, and place the two halves cut side down on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes until the pumpkin is tender, then remove from the oven and let cool.

   Required Tools:

   Baking Sheet

   45 min
3. 3

   Meanwhile, melt the butter in a pot over medium heat, add the chopped onion and grated ginger, and sauté until the onion is translucent.

   Required Tools:

   Pot

   10 min
4. 4

   Add the chicken broth to the onion and ginger, stir together, cover the pot, and let it simmer for 10 minutes. Then remove from heat and set the mixture aside.

   10 min
5. 5

   Scoop the pumpkin flesh from the skin using a spoon, then place it in a blender along with the broth and onion mixture and blend until smooth. Return the puree to the pot.

   Required Tools:

   Blender

   10 min
6. 6

   Place the pot on the heat to warm the soup, then season with black pepper and salt to taste. Serve in bowls and garnish with broccoli and croutons.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags