By Rebekah B
Pumpkin Soup
3 steps
Cook:35min
Creamy and full of flavor, this pumpkin soup is comfort in a bowl. Serve it up for family dinner or make it for yourself and enjoy the leftovers for a few days. This recipe is dairy-free and oil-free. If you would like to make the recipe fat-free, you can omit the coconut milk and add extra healing broth or water to reach your preferred consistency. Pumpkin, the star ingredient in this recipe, is loaded with healing nutrients that the liver can easily store.
Updated at: Thu, 17 Aug 2023 14:13:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
9
Low
Nutrition per serving
Calories100.8 kcal (5%)
Total Fat4.2 g (6%)
Carbs15.8 g (6%)
Sugars5.8 g (6%)
Protein2.7 g (5%)
Sodium363.3 mg (18%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 lbspumpkin
peeled, deseeded, and chopped
1 cupchopped onion
4 clovesgarlic
minced
1 Tbspchopped ginger
1 teaspoonground cumin
1 teaspoonground coriander
1 tsppaprika
1 tspdried oregano
or thyme
¼ teaspoonred pepper flakes
optional
2 cupsbroth
healing, or water
1 cuplight coconut milk
2 Tbsppumpkin seeds
to serve, optional
Instructions
Step 1
In a large pot on medium-high heat add the pumpkin, onion, garlic, ginger, cumin, coriander, paprika, oregano or thyme, red pepper flakes, and vegetable stock or water to the pot. Bring to a simmer and cook, uncovered, for 20-30 minutes until the pumpkin is tender.
Step 2
Transfer mixture to a blender and add the coconut milk. Blend until smooth, about 1-2 minutes on high speed. Alternatively you can use an immersion blender.
Step 3
Pour the soup back in the pot and heat until warm. Divide soup between bowls and top with pumpkin seeds (if using). Serve immediately.
View on medicalmedium.com
↑Support creators by visiting their site 😊
Notes
2 liked
0 disliked
There are no notes yet. Be the first to share your experience!
