Pumpkin cream Soup

Pumpkin cream Soup

Preparation : 15 mins ·Cooking : 40 minsServes 6



lb (1 whole) pumpkin
tspteaspoon olive oil
tbsptablespoons low-fat Greek yogurt
lb (about 2) onions
tbsptablespoons pumpkin seeds
garlic clove, minced (optional)
cupcups chicken stock (low-fat and low-sodium)
cupcups low-fat milk
fresh sage leaves

Nutritional information

Calculated based on standard values with available measurements and may therefore not be accurate

  • Energy1357 kcal
  • Protein60 g
  • Total Lipid (Fat)25 g
  • Cholesterol29 mg
  • Saturated Fatty Acids7 g
  • Monounsaturated Fatty Acids9 g
  • Polyunsaturated Fatty Acids7 g
  • Carbohydrate231 g
  • Sugars133 g
  • Fiber44 g
  • Calcium1134 mg
  • Iron12 mg
  • Magnesium258 mg
  • Phosphorus995 mg
  • Potassium1759 mg
  • Sodium1277 mg
  • Zinc5 mg
  • Copper1 mg
  • Selenium16 µg
  • Vitamin A269 µg
  • Vitamin E1 mg
  • Vitamin D5 µg
  • Vitamin C92 mg
  • Vitamin B61 mg
  • Vitamin B123 µg
  • Vitamin K5 µg


Step 1

Remove the skin from the pumpkin and dice the meat into moderate-sized chunks. For an intensified taste, roast the pumpkin seeds in the oven using the broiler setting.

Step 2

In a spacious pan, warm the oil over high flame. Toss in the onions and sauté them until they turn clear.

Step 3

Introduce the pumpkin, garlic, stock, milk, and sage into the pan and let the mixture reach a boil.

Step 4

Diminish the heat, secure the pan with a lid, and let it simmer for about half an hour.

Step 5

Pour the contents into a blender, blending with a suitable amount of liquid to achieve a velvety texture. Pour it back into the pan, season using salt and pepper, and stir in the yogurt. As a finishing touch, sprinkle roasted pumpkin seeds on top just before serving.

Part of 1 meal plan

Support for Thyroid Health part 2

Support for Thyroid Health part 2

by simeon.mcgri
12 recipes

Recipe Story

Ah, the Pumpkin Cream Soup. One might view it as just another dish to warm the cockles in the midst of autumn, but allow me to divert your attention to the symphony of elements it encapsulates. It’s not just food; it's a tactile, olfactory, and gustatory experience. And yes, besides coddling your taste buds, it's on rather amiable terms with your thyroid.

Now, the pumpkin. A vegetable (or is it a fruit?) that’s not just for Halloween lanterns or questionable pies. It’s the heart of our soup and a genuine champion for the thyroid. Rich in zinc and draped in a cloak of beta-carotene, it’s the sort of sustenance that makes your thyroid sit up and say, "Thank you, old chap."

Then we have the olive oil. Not merely a lubricant for the pan, but an elixir, whispering tales of antioxidants. Onions and garlic? They’re not just in there to make you cry or fend off vampires. They're bearers of selenium, giving a respectful nod to thyroid health.

The Greek yogurt? It's not just there to appease the palates of the posh; it’s an iodine-rich creamy goodness, further cementing this soup’s title of ‘thyroid’s best mate’. And the pumpkin seeds, those tiny crusaders, pack a punch of magnesium and zinc, proving that size, after all, isn’t everything.

In all honesty, a bowl of this Pumpkin Cream Soup is akin to a mechanical wristwatch: every ingredient, like a cog or a spring, serves a function, and the result is a harmonious blend of culinary craftsmanship. It’s a dish that doesn’t shout but rather speaks in erudite tones, telling a tale of taste, warmth, and a subtle embrace of thyroid well-being.

So, next time you sit down with a bowl, remember: it's not just soup. It's a culinary journey, a meticulous assembly of components, all masterfully orchestrated for your dining (and thyroid) pleasure. Cheers!