Recipe For Pumpkin Cream Soup Light

In general, vegetable soups are always a good choice: They are healthy and combine delicious flavors with healthy nutrients. This also applies to this delicious light pumpkin cream soup.

A delicious light pumpkin cream soup should not be missing on any healthy and balanced menu ! Because it is not only good for your health, but also very tasty and full of good nutrients.

From flower to seed, the pumpkin is one of the best ingredients to feed your family because of its high nutritional values!

Pumpkin cream soup light with fiber, potassium and minerals

A delicious light pumpkin cream soup provides the body with proteins, carbohydrates, fiber, sodium, potassium and other minerals. Delicious recipes like this – whether served hot or cold, for breakfast, lunch or dinner – are the key to a balanced diet. And also rich in vitamins!

In addition to the positive properties mentioned above, there are more: The light pumpkin cream soup is an excellent addition to any diet or training plan. Because it is low in calories. In doing so, this dish will help you maintain your ideal weight.

In the following you will find different recipe variations to prepare this soup yourself. You will see: It is very easy, totally delicious and does not take much time!

Pumpkin cream soup light with parsley

ingredients

• 3 ¾ cups of pumpkin (750 g)
• ½ onion
• 4 medium carrots (80 g)
• ½ stick leek (30 g)
• 6 cups of water or vegetable stock (1.5 liters)
• Creamy light cream cheese
• pepper
• salt
• parsley

preparation

• First, bring the water or broth to a boil in a large saucepan with a pinch of salt.
• Then wash the pumpkin, carrots, leek and onion. And now cut everything into small pieces. Then add to the boiling water.

• The vegetables should cook for at least half an hour. Until it’s soft. Then set aside.
• Season to taste with salt and pepper.
• Once the cooked vegetables have cooled down a bit, add the cheese. Then mix everything together well with the help of a hand blender. The result should be a uniform liquid without lumps.
• Then, if necessary, season again with salt and pepper.
• Serve the soup with small cubes of toasted bread. Sprinkle generously with parsley before serving.

Pumpkin cream soup light with egg

ingredients

• 750 grams of pumpkin
• 1 zucchini
• 4 medium-sized carrots (80 g)
• 1 leek (60 g)
• 2 cups of water or vegetable stock (500 ml)
• 2 tablespoons of fat-free light cream cheese (40 g)
• Black pepper
• 2 boiled eggs
• salt
• rosemary

preparation

• First, heat the water or the vegetable stock in a saucepan.

• Cut the pumpkin in half and remove the peel.
• Then wash both parts and cut into small pieces.
• Then cut the carrots, onions, peeled zucchini and leek into slices or small cubes.
• When the water starts to boil, add all of the vegetables. Season to taste.
• Then you let it cook for about 30 minutes. Until the pumpkin is soft. Then let it cool down a bit and add the boiled eggs.
• Then put the whole thing in the blender or mix with a hand blender. Now add the cheese. Mix well again. The soup should have an even and creamy texture.
• You can serve this dish cold or warm.
• Add pieces of fried or toasted bread, as well as pepper and rosemary, as desired.

Pumpkin cream soup light with roasted pumpkin seeds

ingredients

• 750 grams of pumpkin including seeds
• 1 onion
• ½ stick of leek
• 2 potatoes
• ½ eggplant
• 6 cups of water or vegetable stock (1.5 liters)
• 2 tablespoons of fat-free light cream cheese (40 g)
• A pinch of salt and pepper
• olive oil

preparation

• First, remove the pumpkin seeds and roast them in a pan. Then set aside for the time being.
• Then you peel the pumpkin and cut it into medium-sized pieces. This way it softens faster when you cook it.
• Then wash and peel the onion and potatoes. Wash the eggplant well as well. Then cut everything into pieces.
• Put the broth or the water with salt in a large saucepan and bring to a boil. As soon as it boils, add the vegetables.

• It is recommended to use as little water as possible. Because in this way you achieve a higher concentration of the nutrient-rich properties of the various types of vegetables.
• Simmer over medium heat for 25 minutes. Until the vegetables are soft.
• Meanwhile, heat the olive oil in a pan. Fry the leek and onion in it until golden brown.
• Now you add a pinch of salt to this mixture.
• As soon as the vegetables in the pot are soft, remove the pot from the heat and let cool down a little.
• Then mix the cooked vegetables together with the onion and leek mixture using a hand blender. Season to taste.
• Then heat the whole thing again for two to three minutes.
• And meanwhile add the cheese little by little while stirring. Until a creamy and even liquid is achieved.

• Now add salt and ground pepper to taste.
• Finally, serve the pumpkin cream soup light in a deep soup tureen and sprinkle the roasted pumpkin seeds and a few croutons or similar over it.