Tomato Pumpkin Soup
Tomato Pumpkin Soup is a popular dish in many cultures, known for its comforting flavors and vibrant color.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Tomatoes
- 500 gram Pumpkin
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Coconut milk
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
- Add diced tomatoes and pumpkin, cook for 5 minutes.
- Pour in vegetable broth, season with salt, black pepper, and paprika. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Stir in coconut milk and let it simmer for another 5 minutes.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 10g
- 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.