Pumpkin Cream Soup recipe - ingredients, nutrition and when to eat it
A smooth soup made by gently simmering kabocha or mature pumpkin with milk and heavy cream.
A smooth soup made by gently simmering kabocha or mature pumpkin with milk and heavy cream. Its sweet, rich flavor and comforting warmth make it a lovely choice for a light dinner or a chilly morning.
Western · 30 minutes to cook
Nutrition (per 416.2g serving): 366.3 kcal · protein 8g · carbohydrate 37.9g · fat 22.5g · sodium 405.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir once or twice as it cooks to keep the pumpkin from sticking to the bottom of the pot.
Tips: For a thinner soup, add milk a little at a time until it reaches the consistency you like.
Tips: Mature pumpkin may contain more water than kabocha, so start with less water.
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Ingredients (1 serving)
- Kabocha squash — 180 g
- Onion — 0.3 pc
- Butter — 1 tsp
- Milk — 150 ml
- Heavy cream — 2 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp