Pumpkin Soup
Pumpkin soup is a delicious and healthy soup that is perfect for fall and winter. This recipe is vegetarian, gluten-free, and low in calories, making it suitable for many dietary preferences. It's also a great source of vitamin A and fiber, thanks to the pumpkin.
Allergen Information: Contains Dairy, Nut Allergy
Nutrition Facts
Per serving
Energy
62 kcal
Protein
1 g
Carbs
8 g
Fat
3 g
Fiber
1 g
Ingredients
Onion Finely Chopped
0.5 small cup (40g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Pumpkin Vegetable
1 cup, cubed (200g)
Clove Garlic, Chopped
1 tsp (2g)
Plain Water
2 medium cup (500g)
Grated Ginger
0.5 tsp (3g)
Fresh cilantro (chopped)
0.5 tsp (2.5g)
Cumin Powder
0.25 tsp (0.5g)
Turmeric powder
0.25 tsp (1.25g)
Chili Powder
0.25 tsp (0.5g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
Add chopped garlic and grated ginger and sauté for another 1-2 minutes.
Add cubed pumpkin to the pan and sauté for 5 minutes until the pumpkin is slightly tender.
Add water and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes until the pumpkin is fully cooked.
Add cumin powder, turmeric powder, chili powder and salt. Stir well.
Using an immersion blender or a regular blender, puree the soup until smooth.
Garnish with fresh cilantro and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.