Warm and creamy pumpkin soup is perfect to serve as a starter at Thanksgiving feasts. Make a large batch to have it for lunch or dinner.
Yield: 4 servings
Total Time Taken: 45 minutes
2⁄3 pound pumpkins, peeled and cubes
2⁄3 pound turnips, peeled and cubes
2 medium-sized white onions, peeled and sliced
2 garlic cloves, peeled
2 tablespoons olive oil
Salt – 1 teaspoon
Ground black pepper – ½ teaspoon
16 fluid ounce vegetable stock
½ pound butter, cubed
½ lime, juiced
½ cup chopped parsley
½ cup chopped mint
4 tablespoons pumpkin seeds, roasted
- Place a baking rack in the middle rack of the oven, set the temperature to 400 degrees F and let preheat.
- Take a large baking sheet, grease with non-stick cooking spray and then place pumpkin, turnips and onion pieces.
- Drizzle with oil, sprinkle with salt and black pepper and place in the oven.
- Bake for 25-30 minutes or until vegetables are roasted and soft.
- Transfer roasted vegetables to a large pot and place pot over medium-high flame. Pour in vegetable stock and bring the mixture to boil.
- Once the mixture is boiled, switch heat to medium and let simmer for 3 minutes.
- Then remove the pot from the heat, add butter and blend soup using an immersion blender or food processor until smooth. Stir in lime juice, mint and parsley and adjust seasoning.
- Ladle soup evenly among serving bowl, top with mayonnaise, and scatter with pumpkin seeds and serve straightaway.
Nutritional Information Per Serving: 92.8 Cal, 9 g total fat (4 g sat. fat), 4.7 mg chol., 1833 mg sodium, 8.4 g carb., 5 g fiber, 4.7 g protein.