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Pumpkin thyme soup

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  • 400 g sweet pumpkin, halved, seedes, skin on
  • 60 g parsley root, cleaned, chopped
  • 2 3/4 tbsp turnips, peeled, diced
  • 85 g Yukon Gold potato, peleed and coarsely chopped
  • 1 pcs shallot, minced
  • 340 ml water
  • 430 ml vegetable stock
  • 60 ml white wine
  • 2 tbsp butter, unsalted
  • 3 tbsp heavy cream
  • 1 sprig thyme, fresh
  • 1 pinch coarse salt
  • 1/2 tbsp cane sugar
  • 1 pinch freshly ground black pepper

  1. Preheat oven to 200°C.
  2. Place pumpkin halves, cut sides down, on a baking sheet, lined with waxed paper.
  3. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor until smooth. Reserve fibers.
  4. Melt 1tbsp butter in a small saucepan over medium-high heat.
  5. When melted add reserved pumpkin fibers, and cook for 4 minutes.
  6. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
  7. Meanwhile, melt remaining butter in a large saucepan over medium-high heat.
  8. Add pumpkin puree, chopped parsley root, potato, and turnip; cook for 5 minutes, stirring often.
  9. Add shallots  and cook until soft, about 4 minutes.
  10. Add wine, and cook until liquid has reduced by half.
  11. Strain pumpkin fiber broth and discard solids.
  12. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Set aside to cool.
  13. Puree soup in a food processor in small batches until smooth..
  14. Transfer soup into sauce pot and heat over medium-high heat.
  15. Stir in cream, spices and sugar.

Good points

  • High in dietary fiber
  • Very high in vitamin A
  • High in vitamin C

Preparation time: 90 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 213.1 kcal
Carbohydrates: 24.58 g
Cholesterol: 30.68 mg
Sugar: 9.42 g
Protein: 3.86 g
Fat: 11.76 g

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