Pumpkin broccoli soup with cheddar
A delicious combination that's easy to make - great for lunch or as an appetizer.
Servings: 3 -4
Calories: 195kcal
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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.
Notes
I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link).
Nutrition
Calories: 195kcal | Carbohydrates: 14g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 222mg | Potassium: 679mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9050IU | Vitamin C: 48.2mg | Calcium: 210mg | Iron: 1.6mg