Ingredients
Scale
- 1 medium pumpkin, halved and seeds removed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Gather all the ingredients, halve the pumpkin, and chop the vegetables.
- In a large pot, heat the olive oil over medium heat and sauté the chopped onions, garlic, carrots, and celery until tender.
- Add the pumpkin halves and vegetable broth, and let it simmer until the pumpkin is soft. Blend until smooth and creamy.
- Season with ground ginger, nutmeg, salt, and pepper, and simmer for an additional 5 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- The soup can be frozen for up to 3 months; just reheat before serving.
- This recipe is naturally gluten-free; verify that your vegetable broth is also gluten-free.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg