Honestly this was only the second time I’ve ever had pumpkin soup and the first time ever I’ve made it – but it was SO easy and delicious that I just had to share it!
- 2 small onions, cut into 4 pieces
- 4 cups of chopped pumpkin
- 1/2 cup skimmed milk
- 4-6 cups vegetable broth
- 3 cloves garlic, chopped
- 2 tsp chili powder (use less if you don’t like spices)
- 1 tsp nutmeg
- salt and pepper to taste
- OPTIONAL: 1 tsp parsley
1- Heat the vegetable broth with all the ingredients (minus seasonings and milk) and bring to a boil.
2- Once the pumpkin has softened enough, move the “soup” and puree it in a food processor.
3- Put the pureed soup back in the pan and return to a boil again, and add seasonings. Bring down the heat to a simmer, and leave for about 20-30 mins on low heat. Add milk a few minutes before you switch off the heat.
4- Serve with a small slice of ciabatta or any of your favorite breads!
5- Add additional spices and turn off heat
Servings and Calories:
Makes about 4-6 servings (depends on how much broth you add)
Calories/serving (excluding bread) = ~64calories
If you’re not sold on this meal yet, here are a few extra reasons:
- Pumpkin is one of those low calorie food items – 100 g provides just 26 calories and contains no saturated fats or cholesterol.
- It is rich in dietary fiber, anti-oxidants (such as carotenoids which are found in that bright orange color), minerals, vitamins (such as A, C, and E).
- Pumpkins are natural diuretics, which means they help flush out toxins and unwanted waste material from the body (but that means you’re going to have to frequent the bathroom often).
- If the pumpkin is uncut, it can last up to 6 months in your fridge!
Enjoy your healthy meal!