Pumpkin Soup
Pumpkin Soup is one of the best fall soups you’ll ever taste. pumpkin, spices,
Servings: 4
Calories: 69kcal
Equipment
- oven
Ingredients
- 1 tablespoon olive oil
- 1 cups carrots quartered
- 1 medium onion diced
- 2 cloves of garlic
- 1 medium sugar pumpkin about 2-3 pounds
- 1 teaspoons chili powder
- 1/2 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 2 cups vegetable stock
- Salt & pepper to taste
- 2 tablespoon lime
Instructions
- Preheat the oven to 400ºHalf and clean the pumpkin and add it face up to a baking sheet. Add the carrots and onion to the pan as well. Drizzle with olive oil and season with salt and pepper.
- Bake on the center rack for 45 - 50 minutes until the pumpkin is tender. When there is 10 minutes left in the baking, place the garlic on the pan and continue cooking.
- After everything has roasted and cooled slightly, transfer the veggies and garlic to a blender. Scoop the flesh out of the pumpkin and add that to the blender as well. Toss in spices, broth and lime, and blend on high until smooth and creamy.
- Once smooth, Taste and adjust seasoning as needed.
- Garnish with a drizzle of oil, pumpkin seeds if desired.
Nutrition
Calories: 69kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 502mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6043IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg