Healthy Pumpkin Soup
A warm and comforting healthy pumpkin soup made with roasted pumpkin, coconut milk, and aromatic spices like cinnamon and nutmeg. This soup is light, creamy, and full of flavor, making it perfect for cooler fall days. It’s low in calories, vegan-friendly, and easily customizable.
Ingredients
- 1 medium pumpkin (about 3 cups of peeled and cubed pumpkin)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 can of coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the pumpkin in half, remove seeds, and roast for 40 minutes until tender. Scoop out the flesh.
- Heat olive oil in a pot, sauté onion and garlic for 5 minutes.
- Add the roasted pumpkin, vegetable broth, coconut milk, cinnamon, and nutmeg. Simmer for 10-15 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Season with salt and pepper to taste, and serve with toppings like pumpkin seeds.
Notes
Notes:
- You can make the soup vegan by using vegetable broth and coconut milk.
- For added protein, consider adding beans, quinoa, or chicken.
- Soup can be stored in the fridge for 3 days or frozen for up to 3 months.
- Adjust seasoning to taste with more spices or a squeeze of lemon for acidity.