Pumpkin Soup
Pumpkin soup is a classic dish that is enjoyed in many cultures around the world. It is often associated with autumn and is a popular comfort food during the colder months.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 500 gram Pumpkin
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoon Pumpkin seeds
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent.
- Add diced pumpkin, ground cinnamon, ground nutmeg, salt, and black pepper to the pot. Stir well to coat the pumpkin with the spices.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until pumpkin is tender.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.
- Return the pot to the stove and stir in coconut milk. Heat the soup over medium heat until warmed through.
- Serve the pumpkin soup hot, garnished with pumpkin seeds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.