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2 votes | 1758 views

Cream of pumpkin soup is by far my favorite soup: simple, rich and tasty!

Prep time:
Cook time:
Servings: 6


Cost per serving $1.09 view details


  1. Peel the vegetables and dice them (roughly).
  2. Put in a large pressure cooker a drizzle of extra-virgin olive oil, the vegetables and the herbs: stir and cook for about 10 minutes to mix all the flavours (if necessary, add some water).
  3. Now, Pour in water (about 2l) to cover the vegetables, add a drizzle of oil and, if you want to, a stock-cube (season with salt consequently). Close the pressure cooker, and cook on high heat for about 30 minutes from the whistle.
  4. Let the soup cool down, then purée with a hand mixer.
  5. I love this soup even "pure", with some parmesan cheese only, but its variations are illimited: often I add some croutons, sometimes I put a spoon of cream in the middle of the dish. To obtain a more nourishing dish, you can add some pasta or some cereals (previously cooked -firm- or uncooked), especially pearl barley.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 210g
Recipe makes 6 servings
Calories 86  
Calories from Fat 2 2%
Total Fat 0.23g 0%
Saturated Fat 0.09g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 22mg 1%
Potassium 718mg 21%
Total Carbs 20.34g 5%
Dietary Fiber 2.6g 9%
Sugars 3.67g 2%
Protein 2.63g 4%
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