Creamy Pumpkin Soup
Pumpkin Soup is always a favorite in our house this time of year. It's so simple to make, it's a great way to use up leftovers and it's so comforting too.
Servings: 2 people
Calories: 146kcal
Ingredients
- 1 tablespoon Olive oil
- 400 g Pumpkin cubed
- 1 Onion diced
- 3 Garlic clove crushed
- 600 ml Vegetable stock
- 100 ml Light coconut milk
- 1 Pinch Cumin
- 1 Red chilli (to taste)
- 1 pinch Sea salt and ground black pepper
Instructions
- Add 1 tablespoon Olive oil to a pan and then add 400 g Pumpkin, 3 Garlic clove and 1 Onion. Gently cook for 5 minutes, stirring every minute.
- Add 600 ml Vegetable stock, 100 ml Light coconut milk, 1 Pinch Cumin, 1 Red chilli and 1 pinch Sea salt and ground black pepper. Simmer for 10 minutes until the pumpkin has softened.
- Using an immersion blender, blend until smooth.
Notes
- Don't skip on the shallots and garlic, as it helped to make the pumpkin more savory as it is quite sweet otherwise.
- You can flavor this soup with Mexican, Thai or Indian flavors.
- Use a hand blender to blend this soup. If you are going to put it in a jug blender, make sure it has cooled first, as it could lead to it exploding.
- Don't waste the pumpkin seeds, as they can be roasted for a delicious snack.
- You could use pumpkin puree instead of fresh, but it won't taste as nice.
Nutrition
Serving: 1portion | Calories: 146kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 3g | Sodium: 1248mg | Potassium: 850mg | Fiber: 2g | Sugar: 11g | Vitamin A: 17880IU | Vitamin C: 55.8mg | Calcium: 63mg | Iron: 1.9mg
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