Tea-Scented Pumpkin Soup
Pumpkin is a great source of vitamin A, which is beneficial for eye health.
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
- 4 cup Vegetable broth
- 2 piece Black tea bags
- 1 cup Coconut milk
- 1 piece Onion
- 2 piece Garlic cloves
- 1 teaspoon Ginger
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoon Pumpkin seeds
Instructions
- Cut the pumpkin into small cubes.
- In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until fragrant.
- Add the pumpkin cubes and cook for 5 minutes.
- Add vegetable broth and black tea bags. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the tea bags and blend the soup until smooth using an immersion blender or regular blender.
- Return the soup to the pot and stir in coconut milk. Season with salt and black pepper.
- Simmer for another 5 minutes.
- Serve 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.