Pumpkin Soup
Bursting with rich, creamy goodness and a hint of seasonal spices, this soup is the perfect comfort dish for chilly evenings or festive gatherings.
1 bowl
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Vitamin A: Supports eye health and boosts immunity.
High in Fiber: Promotes digestive health and keeps you feeling full longer.
Low in Calories: Ideal for weight management and calorie-conscious diets.
Heart-Healthy: Potassium content helps regulate blood pressure.
Antioxidant-Rich: Fights inflammation and protects against chronic diseases.
Comforting and Satisfying: Perfect for warming up on cold days while providing essential nutrients.
250 kcal
in 154g
Protein:
4g
Fats:
15g
Carbs:
25g
Cholesterol:
mg
Sodium, Na:
800mg
Potassium, K:
600mg
Indulge in the cozy warmth of autumn with our delectable Pumpkin Soup recipe. Bursting with the earthy sweetness of pumpkin and infused with aromatic spices, this soup is the perfect comfort food for chilly evenings. Whether you're hosting a gathering or simply craving a hearty meal, this recipe promises to satisfy your palate and soul alike.
Ingredients
4
0.8 kg Pumpkin
1 piece Onion
2 pieces Garlic Cloves
1 piece Carrot
1 piece Potato
1 tablespoon Olive oil
4 cups Vegetable broth
1 teaspoon Cumin Powder
half teaspoon Ground nutmeg
Salt as per taste
Black pepper as per taste
quarter cup Coriander
Tips
Pumpkin is rich in antioxidants, vitamins, and minerals, offering several health benefits.
It promotes eye health, boosts immunity, and supports heart health.
However, individuals with certain allergies or sensitivities should avoid consuming pumpkin soup.
Directions
In a large pot, heat olive oil over medium heat.
Add chopped onion and minced garlic, sautéing until translucent.Add diced pumpkin, carrot, and potato to the pot.
Cook for about 5 minutes, stirring occasionally.
Pour in vegetable broth, ensuring all vegetables are submerged.
Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until vegetables are tender.Once cooked, remove the pot from heat and allow it to cool slightly.
Using an immersion blender or transferring to a regular blender in batches, puree the soup until smooth and creamy.
Return the soup to the pot over low heat.
Season with ground cumin, nutmeg, salt, and pepper to taste. Stir in heavy cream if desired for extra creaminess.
Allow the soup to simmer for another 5 minutes, ensuring all flavors meld together.
Serve hot, garnished with fresh coriander or chives for a burst of freshness.
Notes
For a vegan version, substitute heavy cream with coconut cream or omit it altogether for a lighter option.
Adjust the consistency of the soup by adding more broth if too thick or simmering longer to thicken it.
Customize the spice level by adding a pinch of cayenne pepper or red pepper flakes for a subtle kick.
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