Perfect Pumpkin Soup Recipe
Creamy pumpkin soup recipe for winter
Servings: 4 servings
Calories: 100kcal
Ingredients
- 1 tbsp olive oil
- 2 chopped onions
- 3 garlic cloves crushed
- 2 tsp ground cumin
- fresh cilantro
- 1 large size butternut pumpkin
- 2 cups vegetable stock
- salt
- pepper
Instructions
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for a few minutes, stirring, or until soft and golden. Add cumin and coriander. Cook, stirring for 1 minute or until aromatic.
- Roast the pumpkin in the oven for 20 min and add it to the saucepan. Add stock and. Bring to the boil, stirring occasionally. Simmer, partially covered, for 20 minutes, stirring occasionally. Set aside to cool slightly.
- Transfer to mixing bowl or blender. Blend until smooth or as desired. Season with salt and pepper.
- Ladle soup among serving bowls. Top with a dollop of natural sour cream, if you like. Sprinkle with cilantro and serve.
Notes
I personally like the smoking taste of the roast pumpkin, but you can always put it directly in the saucepan if this not your thing.
Pumpkin is very low in calories, imaging that 100 gr just have 26 calories contains no saturated fats or cholesterol. They are also reached in dietary fiber, antioxidants, minerals, and vitamins.
Nutrition
Serving: 1cup | Calories: 100kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g