Try this Creamy Pumpkin Soup recipe, or contribute your own.
Suggest a better description1. Deseed and cut pumpkin into smaller pieces. Rub the slices with vegetable oil and sprinkle them with salt. Put them on a baking tray and let them roast in the oven until soft and caramelized.
2. Cut up onions into big slices and soften them in a big pot with some olive oil on medium heat.
3. Once soft, add the crushed garlic, a bit of nutmeg and the cumin powder and let it cook until fragrant.
4. Pour in half of the veggie stock and deglaze the pan with it. Afterwards add the pumpkin slices, the cream and more veggie stock until everything is covered.
5. Use a handblender to blend the chunks of pumpkin and the onions until you're happy with the consistency. Add salt and freshly ground black pepper to taste and stir. Optionally add the rest of the veggie stock in small amounts inbetween mixing if the soup is too thick.
6. Serve with a bit of pumpkin oil on top.
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Serving Size: 1 (14g) | ||
Recipe Makes: 1 | ||
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Calories: 31 | ||
Calories from Fat: 10 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.7mg | 0 % | |
Potassium 114.7mg | 3 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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