A version of the classic Roman soup. Pumpkins and leeks are puréed together to get a creamy, velvety soup. A dash of fresh mint adds that necessary flavour. Pumpkins are usually large vegetables. To make things a little easier, ask your greengrocer to cut a chunk off for you. The addition of potato gives a little thickness to the soup, but you can omit it if you are an avid pumpkin lover!
Roman Style Pumpkin Soup recipe - How to make Roman Style Pumpkin Soup
Main Procedure- Melt the butter in a pan and sauté the spring onions and garlic for 1 minute.
- Add the pumpkin and potato and sauté for about 3 minutes.
- Add the milk and 1 cup of hot water, mix well and simmer on a slow flame till the potatoes are cooked.
- Allow the mixture to cool completely and then purée in the blender.
- Combine the puréed mixture and thyme with 2 cups of hot water in a pan.
- Season with salt and pepper and bring to a boil.
- Serve hot, garnished with the mint.
Nutrient values per serving
| Energy | 158 cal |
| Protein | 3.6 g |
| Carbohydrates | 9.4 g |
| Fiber | 1 g |
| Fat | 10.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 433.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 7.2 mg |
| Folic Acid | 16.7 mcg |
| Calcium | 118.7 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 90.1 mg |
| Potassium | 211.2 mg |
| Zinc | 0.3 mg |