Fresh Pumpkin (Canned, Puree, Frozen)
Pumpkin is rich in fiber and vitamin A, making it a nutritious addition to your diet.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Fresh Pumpkin (Canned, Puree, Frozen)
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Cut the fresh pumpkin into chunks and remove the seeds and skin.
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Place the pumpkin chunks on a baking sheet and drizzle with olive oil. Roast in the oven for 30 minutes or until tender.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until golden brown.
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Add the roasted pumpkin chunks, vegetable broth, coconut milk, cinnamon, nutmeg, salt, and black pepper to the pot. Stir well.
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Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the mixture to a blender and blend until smooth.
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Serve the soup hot, garnished with pumpkin seeds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
