This creamy pumpkin soup recipe is super comforting and warming-perfect for a cool fall night. I recommend making it with fresh kabocha squash, but buttercup squash, red kuri squash, hubbard squash, or even butternut squash would work here too.
2 tablespoon Extra virgin olive oil, more for drizzling
1 Medium Yellow Onion, Chopped
1 teaspoon Sea salt
3 Garlic cloves chopped
1 teaspoon Grated fresh ginger
1 teaspoon Cumin
0.5 teaspoon Coriander
0.5 teaspoon Turmeric
0.5 teaspoon Cardamom
1 can Full fat coconut milk, reserve a little for garnish
2.5 cup Vegetable Broth
1 tablespoon Apple cider vinegar
Sea salt and freshly ground black pepper
Water, as needed
Nutrition value
139
calories per serving
7 g Fat15 g Protein2 g Carbs2 g FiberOther
Current Totals
7 g Fat
15 g Protein
2 g Carbs
2 g Fiber
MacroNutrients
Carbs
2 g
Protein
15 g
Fiber
2 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
31 mg
Iron
1 mg
Vitamin A
195 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
18 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
39 mg
Manganese
1 mg
Phosphorus
95 mg
Selenium
13 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment