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Peter’S Cream Of Pumpkin Soup

Peter's Cream of Pumpkin Soup recipe image
This Peter's Cream of Pumpkin Soup is a delightful twist on traditional autumn fare, balancing the earthy sweetness of pumpkin with aromatic vegetables and fresh herbs. The base of saut&# 195;©ed onion, celery, and garlic creates a deep flavor profile, while thyme and bay leaf add subtle herbal notes. Unlike heavy cream-based soups, this version uses cottage cheese and powdered milk to achieve a rich, velvety texture without being overly heavy, making it a lighter yet satisfying option. ItâÂÂs perfect for chilly evenings, holiday gatherings, or as a comforting starter. The bright finish of minced parsley, chervil, and chives adds a fresh contrast to the warm, savory broth. Easy to prepare and versatile, this soup can be made ahead and reheated, making it an excellent choice for meal prep or entertaining.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 40.6
Dietary: Gluten-free, Low-cal
Description
This Peter's Cream of Pumpkin Soup is a delightful twist on traditional autumn fare, balancing the earthy sweetness of pumpkin with aromatic vegetables and fresh herbs. The base of saut&# 195;©ed onion, celery, and garlic creates a deep flavor profile, while thyme and bay leaf add subtle herbal notes. Unlike heavy cream-based soups, this version uses cottage cheese and powdered milk to achieve a rich, velvety texture without being overly heavy, making it a lighter yet satisfying option. ItâÂÂs perfect for chilly evenings, holiday gatherings, or as a comforting starter. The bright finish of minced parsley, chervil, and chives adds a fresh contrast to the warm, savory broth. Easy to prepare and versatile, this soup can be made ahead and reheated, making it an excellent choice for meal prep or entertaining.
Ingredients
  • 1 teaspoon Safflower oil
  • 1 pound Pumpkin, fresh
Directions
  1. 1
    Peel, seed, and chop the fresh pumpkin into 1-inch chunks. Peel and chop the yellow onion. Crush the garlic clove. Chop the celery stalks.
  2. 2
    In a large saucepan, heat the safflower oil over low heat.
  3. 3
    Add the chopped onion, garlic, celery, fresh thyme, and bay leaf to the pan.
  4. 4
    Cover and cook gently for 8 minutes, stirring occasionally to prevent browning.
  5. 5
    Add the chopped fresh pumpkin and chicken broth to the saucepan.
  6. 6
    Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the pumpkin is tender.
  7. 7
    Remove from heat and puree the mixture in batches using a blender until smooth.
  8. 8
    Pour the pureed soup through a fine-mesh strainer back into the saucepan to remove any fibrous bits.
  9. 9
    If the soup is too thick, thin it with a little hot broth or water to reach your desired consistency.
  10. 10
    Return the soup to the blender and add the cottage cheese and non-fat powdered milk.
  11. 11
    Blend for 20 seconds until the mixture is completely smooth and creamy.
  12. 12
    Return the soup to the saucepan and reheat gently to boiling, stirring frequently.
  13. 13
    Taste and adjust seasoning with salt and pepper if needed.
  14. 14
    Ladle the hot soup into 4 heated soup bowls.
  15. 15
    Sprinkle 2 tablespoons of the minced parsley, chervil, and chives over each bowl.
  16. 16
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 40.6kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 7.4g3%
Dietary Fiber 0.6g3%
Sugars 3.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup can be made up to 2 days in advance. Cool completely, cover loosely, and refrigerate. Reheat gently on the stove before serving.

Substitutions: For a vegan version, substitute chicken broth with vegetable broth and omit the cottage cheese and powdered milk, using coconut cream or a vegan cream alternative instead.

Variations: You can use canned pumpkin puree instead of fresh. If using canned, add it after the vegetables have sautéed and simmer for only 10 minutes.

Tips: Ensure the soup is not too hot when blending to avoid steam pressure buildup in the blender. Remove the center cap of the blender lid and cover with a towel if blending very hot liquids.

Herbs: Fresh thyme is preferred, but 1/2 teaspoon of dried thyme can be used as a substitute. Add dried herbs at the beginning of cooking to allow flavors to meld.

Keywords: pumpkin, soup, cream, vegetarian, comfort food, autumn, fall, healthy, low calorie, easy dinner, meal prep, herbs, thyme, garlic, onion, celery, blender, simmer, homemade, starter
Read it online: https://www.chefs-mate.com/recipe/peters-cream-of-pumpkin-soup/