Do you recognize this feeling? The feeling of soup when days start to get cold, shorter and it’s dark outside. Especially when pumpkin season is there, I tend to go straight to this favourite fall pumpkin soup. Pumpkin soup radiates autumn and winter for me and what I love about soup, is that it’s super easy to make, easy to vary, easy to keep for the day after,
easy for both lunch and dinner and it’s easy to fill your body with nutrition.
Pumpkin contains beta-carotene (also called pro-vitamin A), which is converted in the body into vitamin A. Vitamin A provides good resistance and is very important for vision, healthy bones, teeth, skin and growth. In other words: a vitamin that we really need during winter.
Do you like your meals spicy? You can always add a fresh pepper to this pumpkin soup recipe!
- 1 organic pumpkin, diced with peel
- 1 onion, in rings
- 1 clove of garlic, squeezed
- dash of olive oil
- 250 ml coconut milk
- 1 l vegetable stock
- fresh herbs to taste (I chose coriander)
- pepper and salt
MACRONUTRIENTS PER BOWL
- Energy: 326,5 kcal
- Carbs: 10,6 g
- Protein: 4,5 g
- Fat: 29,6 g
- Fiber: 2,8 g
- Wash the pumpkin, remove the seeds and cut into small cubes.
- Cut the onion into rings and squeeze the garlic.
- Heat a dash of oil in the pan and fry the onion and garlic. Add the pumkin and fry for 5 minutes.
- Then add 1L vegetable stock and coconut milk and let it boil for about 15 minutes.
- Remove the pan from the heat and puree with a hand blender.
- Serve the soup in a soup bowl and garnish with coriander and salt and pepper. Enjoy!