Vegan Pumpkin Soup with Toasted Pepitas
Description
A hearty embrace of flavors with a dash of feminine elegance, almost as if weaving a culinary journey around the world from the cozy corner of a rustic kitchen.
Ingredients
Instructions
-
In a pan, heat olive oil over medium heat. Add the shallots and garlic. Sauté until translucent.
-
Stir in the pumpkin puree and vegetable broth.
-
Add ground cinnamon, nutmeg, salt, and pepper. Allow the soup to simmer for 10-12 minutes.
-
While the soup is simmering, toast the pepitas in a dry skillet until they pop and become golden brown.
-
Pour the soup into a bowl, top with toasted pepitas, and garnish with fresh parsley or cilantro.
Servings 1
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 17g27%
- Sodium 750mg32%
- Total Carbohydrate 20g7%
- Dietary Fiber 6g24%
- Sugars 6g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- Replace pumpkin puree with butternut squash puree for a slightly different flavor profile.
- Sunflower seeds can be used instead of pepitas.
Pairing:
- Serve with a slice of crusty whole-grain bread or a green salad with a tangy vinaigrette.
Tip:
- For an extra kick, add a pinch of smoked paprika or a drizzle of coconut milk before serving.
