Vegan Pumpkin Soup with Toasted Pepitas
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.
- 1/2 cup pumpkin puree (fresh or canned)
- 1 cup vegetable broth
- 1 small shallot (finely chopped)
- 1 clove garlic (minced)
- 1 tbsp olive oil
- 1/4 tsp ground cinnamon
- Pinch of nutmeg
- Salt and pepper (to taste)
- 2 tbsp pepitas (pumpkin seeds) (toasted)
- Fresh parsley or cilantro for garnish
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.
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.