5.0 from 9 votes
Pumpkin broccoli soup with cheddar
A delicious combination that's easy to make - great for lunch or as an appetizer.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 3 -4
Calories: 195 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 1 tablespoon butter
- ½ onion diced
- 4 ½ oz broccoli 1 stem, approx
- 10 ½ oz pumpkin peeled weight
- ½ teaspoon thyme fresh or dried
- salt and pepper
- 2 cups light stock chicken or vegetable
- ½ cup cheddar (relatively well packed)
- ¼ cup milk or cream
Instructions
- Melt butter in a pan over medium heat. Add onion and soften until translucent but not browning, around 5mins.
- Meanwhile chop broccoli and pumpkin - use whole stem not just florets of broccoli - in small to medium dice. Add to pan and sweat for around 10 minutes, stirring occasionally and covering in between.
- Add thyme, season with salt and pepper to taste and add stock.
- Bring to boil and simmer for 5-10mins until the vegetables are tender.
- Take off heat and blend, easiest with hand blender or transfer in batches to blender.
- Add grated cheddar and stir in, allowing the heat to melt the cheese into the soup.
- Add milk or cream and serve.
Cup of Yum
Notes
- I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Nutrition Information
Calories
195kcal
(10%)
Carbohydrates
14g
(5%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
31mg
(10%)
Sodium
222mg
(9%)
Potassium
679mg
(19%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
9050IU
(181%)
Vitamin C
48.2mg
(54%)
Calcium
210mg
(21%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 3-4
Amount Per Serving
Calories 195
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 222mg | 9% |
| Potassium | 679mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 9050IU | 181% |
| Vitamin C | 48.2mg | 54% |
| Calcium | 210mg | 21% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.