Butternut pumpkin soup

Great, tasty, very healthy and again, budget very friendly soup with anti-inflamatory effects on your body.

Preparation time 50 minutes

INGREDIENTS .. 4-6 pers

  • 1/2 butternut pumpkin, peeled, seeded and cut into chunks
  • 4 large carrots, peeled and thickly sliced
  • 1 large onion, thinly sliced
  • 3 garlic cloves, crushed
  • 100 g cream cheese
  • 1 tbsp finely snipped fresh chives
  • 1,5 tbsp chopped fresh parsley
  • salt & pepper


Bring 1 litre of water to the boil in a large saucepan. Add the pumpkin, carrots, onion, garlic and a pinch of salt, then cover and cook gently for 30 minutes, or until the vegetables are tender.

Take the pan off the heat to allow the mixture to cool slightly. Purée the soup until smooth. Add the cream cheese and mix once more.

Return the soup to the heat, stir in the herbs and reheat gently. Season to taste. Serve the soup with little pieces of the blue cheese scattered over the top and garnish with sprigs of parsley.

And why you should never skip the butter pumpkin in your diet ? Because this great vegetable is rich in phytonutrients and antioxidants as well as low in fat. Butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. And on top of that, it may have anti-inflammatory effects because of its high antioxidant content. Incorporating more of this hearty winter staple into your diet could help reduce risk of inflammation-related disorders such as rheumatoid arthritis and asthma. Worthy of try, isn’t it?

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