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Pumpkin and Lemon Soup Recipe
|Butter||2 Ounce (50 Gram)|
|Onion||1 Large, sliced|
|Pumpkin||1 Pound, peeled, deseeded and cut into chunks (500 Gram)|
|Potatoes||8 Ounce, sliced (250 Gram)|
|Garlic clove||1 Small, crushed|
|Sprig thyme||5 (4 Sprigs For Garnish)|
|Chicken stock||2 Pint (1.2 Liter)|
|Lemon||1 , juiced|
|Double cream||1⁄4 Pint (150 Milliliter)|
Serving size: Complete recipe
Calories 1758 Calories from Fat 1065
% Daily Value*
Total Fat 119 g183.8%
Saturated Fat 32.7 g163.5%
Trans Fat 0 g
Cholesterol 150.7 mg
Sodium 1809.2 mg75.4%
Total Carbohydrates 146 g48.7%
Dietary Fiber 16.8 g67.2%
Sugars 36.4 g
Protein 41 g81.1%
Vitamin A 709% Vitamin C 287.1%
Calcium 31.9% Iron 57.2%
*Based on a 2000 Calorie diet
Add the pumpkin, potatoes, garlic and thyme, cover the pan and cook slowly for 20 minutes or until the vegetables are soft.
Add the stock and season to taste.
Bring to the boil and simmer for 10 minutes.
Remove the thyme sprig.
Puree the soup in a blender or food processor or rub through a sieve.
Flavour the soup with lemon juice.
Stir in the cream and reheat without boiling, then pour into individual bowls and serve garnished with a thyme sprig.
Alternatively, reserve a little of the cream and swirl it over the soup in the bowls.