Pumpkin Soup.
Indulge in the creamy goodness of pumpkin soup all season long
Equipment
Ingredients
- 1 tbsp oil
- 1 (1.5 kg) pumpkin
- 2 (300 g) potatoes
- 2 (200 g) carrots
- 1 onion
- 2 cloves garlic
- 1 l chicken or vegetable broth
- 250 ml water
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground nutmeg
- salt to taste
- black pepper to taste
- 125 ml (½ cup) cream or coconut milk optional
Instructions
- In a large pot, heat a little oil over medium heat. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
- Add the pumpkin, potatoes, carrots, broth, water, and spices to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the vegetables are very soft.
- Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender or food processor and blend until smooth, working in batches if necessary.
- Return the soup to the pot and heat over low heat until warmed through. Stir in the cream or coconut milk, if using. Taste and adjust the seasoning as needed.
- Serve the soup hot, garnished with a sprinkle of chopped herbs or a drizzle of cream, if desired. Enjoy!
Nutrition Facts
Pumpkin Soup.
Amount per Serving
Calories
143
% Daily Value*
Fat
3.1
g
5
%
Saturated Fat
0.8
g
5
%
Sodium
434
mg
19
%
Potassium
756
mg
22
%
Carbohydrates
25.7
g
9
%
Fiber
7.3
g
30
%
Sugar
8.8
g
10
%
Protein
5.7
g
11
%
Calcium
73
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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