Pumpkin soup Recipe
Recipe By Love and Lemons
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.
4.2
30 Rating -
Rate
Vegdiet
1hr 40minstotal
20minsPrep
1hr 20minsCook
1hr 40m.total
20m.Prep
1hr 20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin soup Recipe
- 0.17 Pumpkin
- 0.33 tablespoon Extra virgin olive oil, more for drizzling
- 0.17 Medium Yellow Onion, Chopped
- 0.17 teaspoon Sea salt
- 1/2 Garlic cloves chopped
- 0.17 teaspoon Grated fresh ginger
- 0.17 teaspoon Cumin
- 0.08 teaspoon Coriander
- 0.08 teaspoon Turmeric
- 0.08 teaspoon Cardamom
- 0.17 can Full fat coconut milk, reserve a little for garnish
- 0.42 cup Vegetable Broth
- 0.17 tablespoon Apple cider vinegar
- As required Sea salt and freshly ground black pepper
- As required Water, as needed
Nutrition
value
value
139
calories per serving
7 g Fat15 g Protein2 g Carbs2 g FiberOther
Current Totals
- Fat7g
- Protein15g
- Carbs2g
- Fiber2g
MacroNutrients
- Carbs2g
- Protein15g
- Fiber2g
Fats
- Fat7g
Vitamins & Minerals
- Calcium31mg
- Iron1mg
- Vitamin A195mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B918mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium39mg
- Manganese1mg
- Phosphorus95mg
- Selenium13mcg
- Zinc< 1mg
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
Recipe By Love and Lemons