Creamy Vegetarian Pumpkin Soup
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Healthy, because
Even smarter
Pumpkin is an excellent source of a variety of nutrients, including vitamin A, which supports healthy vision, and energizing fiber to keep you full for a long time.
To make this dish vegan, use coconut cream instead of heavy cream. This will also give you added, healthy fats!
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 cups Vegetable broth
- 2 cups canned Pumpkin puree
- 1 cup onions (finely chopped)
- 1 clove garlic cloves (minced)
- 1 ½ tsps salt
- ½ tsp thyme
- ½ tsp peppers
- ½ cup heavy cream (plus 2 tablespoons cream for garnish)
- 1 large, fresh Pumpkin (hollowed; optional for serving)
- fresh cilantro (for garnish)
- 1 pinch crushed Red pepper flakes (for garnish)
Preparation steps
1.
In a large saucepan, bring all ingredients except cream to the boiling point. Reduce heat and simmer, uncovered for 20 minutes. Slowly add cream into soup, stirring until smooth and creamy and cook until heated through, about 5 minutes.
2.
If serving in hollowed pumpkin, warm pumpkin prior to serving in a 350 degree F oven for 20 minutes.
3.
When ready to serve, ladle into bowls or a hollowed pumpkin and drizzle remaining cream over the top. Garnish with cilantro and red pepper flakes.
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