Velvet Pumpkin Soup

Pumpkin soup has been enjoyed for centuries and is a popular dish in many cultures around the world. It is often associated with autumn and Halloween.

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.

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Medium

Velvet Pumpkin Soup

Cooking Method: Blending, Boiling Cuisine: American Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 1 piece Onion
• 2 clove Garlic
• 2 cup Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Ground nutmeg
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 tablespoon Pumpkin seeds
• 2 tablespoon Olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until fragrant.
2. Add diced pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until pumpkin is tender.
3. Remove the pot from heat and let it cool slightly. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. Return the soup to the pot and stir in coconut milk, ground nutmeg, salt, and black pepper. Simmer for another 5 minutes.
5. In a separate pan, toast pumpkin seeds over medium heat until golden brown.
6. Serve the soup hot, garnished with toasted pumpkin seeds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 25g9%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.