Fresh Pumpkin Soup by Kerry Simon

Pumpkins are not only delicious but also highly nutritious. They are rich in vitamins A, C, and E, as well as fiber and antioxidants.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Fresh Pumpkin Soup by Kerry Simon

Cooking Method: Boiling, Simmering Cuisine: American Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 2 cup Fresh pumpkin
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Ground nutmeg
• 1 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic cloves. Cook until onion is translucent.
2. Add diced fresh pumpkin and cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Return the pureed soup to the pot. Stir in coconut milk, ground nutmeg, ground cinnamon, salt, and black pepper. Simmer for another 5 minutes.
6. Serve hot and garnish with a sprinkle of nutmeg or a dollop of coconut cream, if desired.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 17g6%

Sugars 6g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.