Creamy Pumpkin & Maple Soup

Anna Van Dyken - Feed Me Healthy
No ratings yet
Course Soup
P-Points 1


  • 1 whole large Kent pumpkin - roasted in the oven flesh scooped out once cooked and set aside.
  • 2 chopped brown onions
  • 4-5 celery sticks chopped
  • 2-3 carrots chopped
  • 3-4 garlic cloves
  • 1 tin diced tomato
  • 2 tsp dried mixed herbs
  • Salt + Pepper
  • 6 cups chicken stock + extra water if needed
  • 1/3 cup sugar free maple syrup
  • 2 tbls Philadelphia cream for cooking 60% less fat


  • In a large pot, spray with 3 sec spray oil, add onion, celery, carrot & garlic, sauté until onion is translucent.
  • Add tomato, seasonings, herbs, roasted pumpkin flesh and stock, add extra water if needed to just cover the veg. The more liquid the less thick your soup will be.
  • Simmer until veg is soft, then blend until smooth.Stir through the maple syrup and cream for cooking.


Soup makes roughly 4 litres (this will depend on the size of your pumpkin)
Serves 6-8
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

Discover more from Feed Me Healthy with Anna Van Dyken

Subscribe now to keep reading and get access to the full archive.

Continue reading