Pumpkin Soup
Pumpkin soup is much more than a seasonal indulgence—it's a wholesome addition to any table and a simple yet satisfying new dish.
Servings 4 people
Calories 411kcal
Cost $8
Ingredients
- 2 tablespoon cooking fat
- 1 chopped onion
- 1 minced garlic clove
- 1 ½ lb pumpkin flesh roughly chopped
- 2 medium sweet potatoes peeled and roughly chopped
- 4 cups fresh chicken or beef stock
- 1 cup full-fat coconut milk
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a large pot, melt the cooking fat and cook the onion until soft. Add the garlic and cook for another minute, until fragrant.2 tablespoon cooking fat, 1 chopped onion, 1 minced garlic clove
- Add the chopped pumpkin and sweet potatoes and cook for several minutes.1 ½ lb pumpkin flesh, 2 medium sweet potatoes
- Add the stock, season with salt and pepper, bring to a boil and let simmer for about 25 minutes, until the flesh of the pumpkin and sweet potatoes is tender.4 cups fresh chicken or beef stock, Sea salt and freshly ground black pepper to taste
- Stir the coconut milk in and use your blender to blend, in batch, to the consistency of a purée.1 cup full-fat coconut milk
- If necessary, pour the soup back in the pot to reheat before serving.
- A dash of nutmeg and cinnamon are nice spices to use in this soup of you have them on hand.
- Serve with an extra splash of coconut milk swirled on top of each bowl.
Nutrition
Calories: 411kcal | Carbohydrates: 47g | Protein: 11g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 416mg | Potassium: 1379mg | Fiber: 5g | Sugar: 14g | Vitamin A: 30519IU | Vitamin C: 21mg | Calcium: 95mg | Iron: 4mg