Fridge Friend Recipes
Creamy Pumpkin and Parmesan Soup recipe
A silky, comforting soup with sweet roasted pumpkin lifted by savoury Parmesan and a little tang from yoghurt. Ideal for a light lunch or cosy supper.
35 min · Easy · British Jump to method
Ingredients
- 600g Pumpkin
- 600ml Soup
- 25g Butter
- 120g Yoghurt
- 50g Parmesan
| Nutrition | Per serving |
|---|---|
| Calories | 177 kcal |
| Protein | 8.1 g |
| Carbohydrates | 15.2 g |
| Fat | 10 g |
| Saturated fat | 5.6 g |
| Fibre | 3.8 g |
| Sugar | 7.1 g |
| Sodium | 355 mg |
Why this works
Moderate in energy with a useful amount of protein, but relatively high in saturated fat and sodium from the butter, yoghurt and Parmesan.
Beta-carotene from pumpkin. Pumpkin provides carotenoids, including beta-carotene, which the body can convert to vitamin A for eye and immune health.
Calcium and protein from dairy. Yoghurt and Parmesan add protein and calcium, supporting bone health and making the soup more filling.
Higher saturated fat and salt. Butter and Parmesan increase saturated fat, while the soup base may contribute meaningful sodium depending on the stock used.
Method
- Melt the butter in a large saucepan over a medium heat.
- Add the pumpkin and cook for 5 minutes, stirring, until it begins to soften.
- Stir in the soup, add enough water to loosen if needed, and bring to a gentle simmer.
- Cook for 15–20 minutes until the pumpkin is very tender.
- Blend until smooth, then stir in the yoghurt and most of the Parmesan.
- Season to taste and serve hot with the remaining Parmesan sprinkled over the top.
Prefer the classic version? Creamy Pumpkin and Garlic Yoghurt Soup
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