Pumpkin Soup Recipe Easy: A Comforting And Nutritious Meal

Introduction

Ingredients

• 1 medium-sized pumpkin
• 1 onion
• 3 garlic cloves
• 2 cups of vegetable broth
• 1 cup of heavy cream
• 2 tbsp of olive oil
• 1 tsp of salt
• 1 tsp of black pepper
• 1 tsp of nutmeg

Instructions

1. Preheat the oven to 400°F.
2. Cut the pumpkin in half, remove the seeds and pulp, and place it on a baking sheet.
3. Drizzle the olive oil over the pumpkin halves and sprinkle salt and black pepper on top.
4. Bake the pumpkin in the oven for 45 minutes or until it is soft and tender.
5. While the pumpkin is baking, chop the onion and garlic.
6. In a large pot, sauté the onion and garlic in olive oil until they are translucent.
7. Remove the pumpkin from the oven and let it cool down.
8. Scrape the pumpkin flesh out of the skin and add it to the pot.
9. Add the vegetable broth, nutmeg, and heavy cream to the pot.
10. Stir the ingredients together and let them simmer for 10-15 minutes.
11. Use an immersion blender or transfer the soup to a blender and blend until smooth.
12. Taste the soup and adjust the seasoning if necessary.
13. Serve the soup hot with a drizzle of olive oil and a sprinkle of nutmeg on top.

Nutrition

• Calories: 200
• Protein: 4g
• Fat: 16g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 6g
• Sodium: 600mg

Tips and Variations

• Use canned pumpkin instead of fresh pumpkin to save time.
• Substitute the heavy cream with coconut cream to make it dairy-free.
• Add other vegetables such as carrots, sweet potatoes, or butternut squash for extra flavor and nutrients.
• Top the soup with roasted pumpkin seeds, croutons, or a dollop of sour cream.
• For a spicier soup, add a pinch of cayenne pepper or chili powder.

Conclusion