Pumpkin Soup
It is fall and there is nothing better than sitting down to a nice warm bowl of soup on a cold evening! Here is a recipe to benefit from all of those wonderful pumpkins that are in season and filling our grocery stores.
Equipment
Ingredients
- 2 Pumpkin Pie pumpkins or 4 – 14 ounce cans of pumpkin purée
- 7 oz coconut milk
- 1 liter vegetable broth low sodium
- 1 onion chopped
- 1 tsp onion powder
- 1 Tbsp Braggs liquid aminos
Instructions
- If you are using pie pumpkins, cut in half and place face down on a cookie sheet lined with baking paper and bake at 350° for 30 minutes.
- Satè onions in a couple tablespoons of water until translucent.
- Blend onions in a blender with a little of the vegetable broth.
- Place into a soup pot along with pumpkin purée and the remaining ingredients.
- Cook on medium high for 20 minutes or until it reaches the creamy consistency you want.
Nutrition
Calories: 303kcalCarbohydrates: 52gProtein: 9gFat: 11gSaturated Fat: 10gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 15mgPotassium: 2466mgFiber: 5gSugar: 21gVitamin A: 57889IUVitamin C: 64mgCalcium: 160mgIron: 7mg
Looks beautiful!
Hello there, You have done a fantastic job. I’ll definitely digg it and for my part recommend to my friends. I am confident they will be benefited from this website.
Hi Jill,
Can I subsitute Almond milk or cashew milk instead of the coconut milk? Please let me know.
Also, thanks for all the great recipes. I just found your website and I plan on making a lot of your recipes. They all look very delicious and my boyfriend and I need a more healthy diet. Again, thanks so much for all you do!