Pumpkin Soup
An easy and delicious soup that takes minutes to make. A great way to use up extra pumpkin. They are winter squash and are native to North America. Pumpkins are a great source of Vitamin A, and contain the antioxidants alpha-carotene, beta-carotene, and beta-cryptoxanthin. They also have Vitamins C, E, potassium and manganese.
Equipment
- 1 small pot
- hand blender
Ingredients
- 3/4 cup water
- 2 cups puree pumpkin
- 1 small onion
- 1 cup salt free vegetable broth (or water)
- 1 cup oatmilk
- 1/2 tsp ground cinammon
- 1/4 tsp ground nutmeg
- 1 tsp fresh ground pepper
- 1 chopped green onion
Instructions
- In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out.
- Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the oat milk and cook until hot. Blend till smooth Don't boil.
- Let sit on low temperature for 20 minutes. Stirring frequently
- Serve with black pepper, pumpkin seeds and green onion tops.
Notes
Pro tip:
Canned pumpkin puree, available year-round, is an easy source for mashed cooked pumpkin.
When pumpkins are in season you can make your own puree by roasting a small pie pumpkin and blending it in a food processor.
The calories listed are without pumpkin seeds for a one-cup serving.
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