Pumpkin and Corriander Soup


4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 169.2
  • Total Fat: 0.5 g
  • Cholesterol: 0.4 mg
  • Sodium: 811.2 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 5.9 g

View full nutritional breakdown of Pumpkin and Corriander Soup calories by ingredient
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Submitted by: SAMSONZORRO

Number of Servings: 6


    2 KG Pumpkin (5lb)
    3 Medium Potatos
    2 Cloves of garlic
    1 Medium Onion
    Half a cup of roughly chopped corriander
    1 Vegetable stock cube OR 1 tble spoon vegetable salt
    Approx. 4 cups of water
    Half a cup of skim milk (can be ommitted for vegan)
    Salt and Pepper to taste


Remove pumpkin seed and skin (discard) and chop flesh of the pumpkin into chunks.
Skin potatos and chop into chunks.
Chop garlic and onion roughly.
Boil water.
Combine pumpkin, potato, garlic, onion, stock and water in a pot and boil until the pumpkin and potato are able to be mashed with a wooden spoon.
Take off the boil and transfer flesh and liquid into a food processor or blender or alternatively you can use a bar-mix.
Blend on high until you have a smooth consistency. Add the corriander and blend again.
Transfer back to the pot, stir through the milk and add salt and pepper to taste.

Serve immediately! Will feed 6 (large serves) or up to 10 as an entre.
Can be stored in a covered container in the fridge for up to 2 days or can be frozen for a fast, easy, convenient and HEALTHY meal!

Number of Servings: 6

Recipe submitted by SparkPeople user SAMSONZORRO.


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Member Ratings For This Recipe

  • I normally hate pumpkin, this was good. The only change I made, I used a pressure cooker. Far quicker.. - 11/22/07

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