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Pumpkin Soup Recipe: Healthy And Easy

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Easy, healthy pumpkin soup THIRTEEN THOUGHTS
Easy, healthy pumpkin soup THIRTEEN THOUGHTS from www.thirteenthoughts.com

Description

This pumpkin soup recipe is healthy, easy to make, and perfect for fall. It is a great way to warm up on a chilly day and can be enjoyed as a main dish or a side dish. The soup is creamy, flavorful, and full of nutrients.

Prep Time

The prep time for this pumpkin soup recipe is around 15 minutes.

Cook Time

The cook time for this pumpkin soup recipe is around 30 minutes.

Ingredients

  • 1 medium-sized pumpkin
  • 2 large carrots
  • 1 onion
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 4 cups of vegetable broth
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 1 cup of coconut milk

Equipment

  • A medium-sized pot
  • A blender or immersion blender
  • A sharp knife
  • A cutting board
  • A wooden spoon

Method

  1. Preheat the oven to 400 degrees F.
  2. Cut the pumpkin in half and remove the seeds and pulp.
  3. Peel and chop the onion and garlic.
  4. Peel and chop the carrots.
  5. Place the pumpkin, onion, garlic, and carrots on a baking sheet.
  6. Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, paprika, and cumin.
  7. Bake in the preheated oven for 25-30 minutes or until the vegetables are tender.
  8. Remove the vegetables from the oven and let them cool for a few minutes.
  9. Add the roasted vegetables to the pot and pour in the vegetable broth.
  10. Bring the soup to a boil and then reduce the heat and let it simmer for 10-15 minutes.
  11. Add the coconut milk to the pot and stir well.
  12. Use a blender or immersion blender to blend the soup until smooth.
  13. Season with additional salt and pepper to taste.

Notes

This pumpkin soup recipe is vegan, gluten-free, and dairy-free. You can adjust the seasonings to your liking and add more or less coconut milk depending on how creamy you want the soup to be.

Nutrition Info

This pumpkin soup recipe makes 6 servings. Each serving contains approximately:
  • Calories: 173
  • Total Fat: 11g
  • Saturated Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 688mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 4g
  • Sugars: 7g
  • Protein: 3g
  • Vitamin A: 313%
  • Vitamin C: 33%
  • Calcium: 5%
  • Iron: 15%

Recipes FAQ

Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can use canned pumpkin instead of fresh pumpkin. Just make sure to adjust the amount of vegetable broth you use so that the soup is not too thick.

Can I use a different type of milk instead of coconut milk?

Yes, you can use a different type of milk instead of coconut milk. Almond milk, soy milk, or cashew milk would all work well in this recipe.

How long will this pumpkin soup keep in the fridge?

This pumpkin soup will keep in the fridge for up to 5 days. Just make sure to store it in an airtight container.

Recipe Tips

  • You can add a tablespoon of maple syrup or honey for a touch of sweetness.
  • If you don't have paprika or cumin, you can use other spices like chili powder or curry powder.
  • If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until it is smooth.
  • If the soup is too thick, you can add more vegetable broth or water to thin it out.

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