Ingredients
- 1 small pumpkin, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the diced pumpkin, ground cumin, cinnamon, and nutmeg to the pot. Stir to coat the pumpkin with the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the pumpkin is tender.
- Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
- In a small pan, toast the pumpkin seeds and sunflower seeds until golden and fragrant.
- Serve the soup hot, garnished with the toasted seeds.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Immersion blender Small pan
Tools
Cutting board Knife Wooden spoon
Serving suggestions
Serve the soup with warm crusty bread or a side of rice for a hearty meal.
Tips & tricks
For an extra kick of flavor, add a dollop of yogurt or a drizzle of olive oil on top of the soup before serving.
Cost
$10