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Classic Pumpkin Soup

  • Prep 5 min
  • Total 25 min
  • Ingredients 8
  • Servings 4
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Ingredients

2
lb pumpkin, peeled, seeded and coarsely chopped
1
leek, washed and coarsely chopped (white part only)
1
large onion, cut into pieces
2
cloves garlic, finely chopped
4
cups Progresso™ chicken broth or vegetable broth
1
cup heavy cream (optional)
Salt and pepper to taste
1/2
cup Yoplait® Greek plain yogurt
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
116.2
% Daily Value
Total Fat
0.3g
0%
Saturated Fat
0.1g
1%
Cholesterol
1.9mg
1%
Sodium
1421.1mg
59%
Total Carbohydrate
24.3g
8%
Dietary Fiber
2.2g
9%
Sugars
10.5g
Protein
6.7g
% Daily Value*:
Vitamin C
43.90%
44%
Calcium
9.80%
10%
Iron
13.30%
13%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If you don't have a hand mixer, you can use a regular blender, you should let it cool first because the heat may cause the blender to explode and burn you.

Directions

  • 1 Place the pumpkin, leek, onion, garlic and broth in a large pot over medium heat and cook for 15 minutes or until the pumpkin is soft.
  • 2 Remove from the heat and combine with a hand mixer until the cream is velvety soft and without lumps. Add the heavy cream now if you’d like. Taste and adjust the salt and pepper to your liking.
  • 3 Serve hot with a spoonful of yogurt.

This pumpkin soup is a classic from my mother's kitchen. I remember that she would prepare it often and serve it with pieces of white cheese. If you would like to prepare a completely vegan version, just don't add cream and yogurt. It'll still be delicious! Enjoy!

Rate and Comment

Oriana Romero Oriana Romero
September 29, 2015

This pumpkin soup is a classic from my mother's kitchen. I remember that she would prepare it often and serve it with pieces of white cheese. If you would like to prepare a completely vegan version, just don't add cream and yogurt. It'll still be delicious! Enjoy!