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!

you will need:

• 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

How to:

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!

T