Ingredients
Scale
- 1 medium pumpkin (about 2 pounds), peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, a drizzle of olive oil, or a dollop of sour cream
Instructions
- Begin by peeling and chopping the pumpkin into small chunks, ensuring they cook evenly. Dice the onion and mince the garlic to prepare for sautéing.
- In a large pot, heat 2 tablespoons of olive oil. Sauté the onion and garlic until translucent and fragrant, about 5 minutes.
- Add the chopped pumpkin to the pot, stirring well to coat with the onion and garlic mixture. Cook for an additional 5 minutes, allowing the pumpkin to start softening.
- Sprinkle in the ground cumin and cinnamon, stirring to evenly distribute the flavors. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the pumpkin is tender.
- Using an immersion blender or transferring the mixture to a blender, blend until smooth. Return the soup to the pot and warm through. Adjust seasoning with salt and pepper as needed.
Notes
- You can add cooked chickpeas or lentils for extra protein.
- Top with roasted pumpkin seeds or a swirl of coconut milk for added flavor.
- This soup can be stored in airtight containers for up to 3 days in the fridge or frozen for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Dystopian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (245g)
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg