Lunche for 5

Creamy Pumpkin Soup with winter squash (butternut

Name: Creamy Pumpkin Soup with winter squash (butternut
Total time: 25 min
Yield: 5 servings
Cuisine: German
Ingredients: 800 g pumpkin; 750 ml vegetable broth; 100 ml cream; 50 ml white wine (optional); 1 tsp butter; 3 shallots; 2 cloves garlic; 1 tbsp parsley; 1 pinch cinnamon (optional); salt and pepper; 4 tsp pumpkinseed oil; 1 tbsp pumpkin seeds

$6.17for 425 minServes 5

This creamy pumpkin soup simmers with shallots, garlic, broth, and cream before being blended smooth.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 1.75 lb$1.29/lb typical	1.75 lb	$2.28Typical price
	Broth, 26 oz$0.07/oz typical	26 oz	$1.84Typical price
	Heavy cream, 3.5 oz$0.22/oz typical	3.5 oz	$0.77Typical price
	Butter, a little$0.40/oz typical	a little	$0.07Typical price
	Leeks and shallots, 0.45 lb$3.49/lb typical	0.45 lb	$1.64Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.05Typical price
	Nuts and seeds, 0.25 oz$0.70/oz typical	0.25 oz	$0.20Typical price
Total for the servings shown		$7.71

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Wine, beer and spiritsDried spices (cumin, paprika, chili powder, oregano)Salt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

25 minstart to table
Easydifficulty
5servings as written
$typical cost tier

German Vegetarian Low-carb Budget Lunches Cold-weather comfort Fall Winter

Typical price

$1.54 per serving$6.17 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

800 g pumpkin
750 ml vegetable broth
100 ml cream
50 ml white wine (optional)
1 tsp butter
3 shallots
2 cloves garlic
1 tbsp parsley
1 pinch cinnamon (optional)
salt and pepper
4 tsp pumpkinseed oil
1 tbsp pumpkin seeds

Steps

Melt the butter in a large pot over medium heat, then cook the shallots and garlic for 3 minutes.
Add the pumpkin, broth, and wine if using, then simmer for 12 minutes until the pumpkin is tender.
Blend the soup until smooth, then return it to the pot.
Stir in the cream, parsley, and cinnamon if using, and warm gently for 3 minutes without boiling.
Season with salt and pepper, then drizzle with pumpkinseed oil and sprinkle with pumpkin seeds.