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Pumpkin Soup


1 3/4 lbs
pumpkin -- cleaned and cut OR 4 cups pumpkin cubes
1 1/2
quarts water
2 tbs
olive oil
onions -- chopped
3/4 cup
chopped parsley
sea salt
freshly ground black pepper-- to taste
from LINDA'S KITCHEN by Linda McCartney (Little, Brown); Serving Size: 6


In a large saucepan, simmer pumpkin cubes in the water until they are very tender.

Meanwhile, heat oil in a frying pay and saute onions until golden.

Puree pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan.
Add the sauteed onions and parsley.
Season to taste and heat through.

(PER SERVING: 89 calories; 4.9 g fat (0.6 g saturated fat; 50 percent calories from fat); 0 mg cholesterol; 120 mg sodium. Note: Analysis includes 1/4 teaspoon salt.)

Additional information:

This warming soup can be garnished with toasted pumpkin seeds.

Recipe group: Soup.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from 1998 Hanneman/McBuster was inserted by Renato Pichler / 2002-05-01 11:24:05

This is a recipe from the European Vegetarian Union database (
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