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Butternut or Pumpkin cream soup

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This cream soup is the king of the cream soups from November until the end of winter. All the restaurants serve it in a certain version. It took a long time until I found a version that my son likes. Unfortunately, my daugher is still just tasting it.

  • 400 g butternut or pumpkin squash peeled and cut into cubes
  • 600 ml milk
  • 100 g smoked bacon
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

  1. Fry the bacon sticks on a tiny amount of pumpkin seed (or any other) oil in the cooking pot to extract all the taste of it.
  2. Put aside the bacon and put the butternut cubes into the oil that's left. Fry them, then pour the milk on them.
  3. Carefully boil the milk, then reduce the heat and leave the butternut cooking until it gets soft.
  4. Purée the soup with the robot mixer or the blender. If the butternut-milk ratio is good, we'll get a creamy soup. To get a more liquid soup, just add some more milk in it.
  5. Taste the soup, and add the salt and pepper depending on your taste. Seasoning is just needed at the end of cooking process!

Good points

  • High in selenium
  • Very high in vitamin B6
  • High in vitamin C

I am not a fan of mill, so I use to do it with simple water.

The best way to serve it is with toasted pumpkin seeds on top.

When you prepare this for babies, please avoid all the ingredients that are not healthy or safety for them.

Preparation time: 40 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 270.88 kcal
Carbohydrates: 19.02 g
Cholesterol: 46.5 mg
Sugar: 2.4 g
Protein: 13.22 g
Fat: 16.65 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com