Pumpkin soup is a typical comfort food that is served in different types of cuisines across the world. Having creamy texture and richness and earthly taste it is a well-known option available in fall or winter menus. In the past, the use of pumpkins for their multiple uses led to the fact that pumpkins were a favorite ingredient that had its origin in Central America. The food can be made spicy pumpkin dishes or made sweet, which makes it very flexible. Fun Fact: Pumpkins contain 90 percent of water and are therefore highly watery yet when cooked, it turns out to be very creamy and hydrating.
| Nutrient | Amount (per serving) |
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Fats | 7 g |
| Vitamin A | 245% of RDA |
| Vitamin C | 25% of RDA |
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| Ingredient | Quantity |
| Pumpkin, peeled and cubed | 3 cups |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Vegetable stock | 3 cups |
| Coconut milk | 1/2 cup |
| Olive oil | 1 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Ground nutmeg (optional) | 1/4 tsp |
| Aspect | Description |
| Texture | Velvety and smooth |
| Color | Bright orange |
| Smell | Rich, earthy aroma with nutty notes |
| Taste | Creamy, mildly sweet, and savory |
| Thickness | Medium-thick, easily spoonable |
Take the pumpkin soup and keep it in the bowls and top it with either a drizzle of coconut milk or sprinkles of pumpkin seeds that have been roasted. It is a good meal that needs to be completed with crusty whole-grain bread or a light-green salad.
Not only a pad of pumpkin soup is a comforting dish but also good food full of nutrients especially liver. It is a great choice of recipe because it is easy, yet the appropriate meal should be prepared by those who want to have a big, healthy meal. Test it and enjoy the combination of the taste and health!
Typical ingredients are pumpkin, onions, garlic, vegetable or chicken stock, cream, and such spices as nutmeg and cinnamon.
Certainly, pumpkin is low-calorie and smooth to the stomach, and pumpkin soup is a comfortable option in terms of stomach comfort.
Absolutely! Vegetable broth and coconut milk or plant-based "cream" will make a tasty vegan pumpkin soup.
Place leftovers into an airtight food container in the refrigerator within a maximum of 3-4 days or freeze and then store up to 2 months.
Yes, and pumpkin soup doesn't need to go without the spices such as cayenne pepper, chili flakes, or fresh ginger.
Sugar pumpkins or pie pumpkins are best since they are sweeter and are smooth in texture that is ideal in soups.
The longer the soup is left to boil, the lesser the amount of thinner, add cooked potatoes, or instead add a small amount of cream or coconut milk to thicken it.
Admittedly, pumpkin soup contains a great amount of vitamins A and C, fibers, and antioxidants, which is why it is a healthy and low-calorie meal.
Definitely! Carrots, sweet potatoes or butternut squash may be mixed together and provide additional flavor and nutrition.
Averagely, preparing, as well as cooking pumpkin soup requires approximately 30-40 minutes, depending on the recipe and the method applied.
