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Vegan Pumpkin Soup with Toasted Pepitas

Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 1
Calories: 250 kcal
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
  • 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
Instructions
  1. 1

    In a pan, heat olive oil over medium heat. Add the shallots and garlic. Sauté until translucent.

  2. 2

    Stir in the pumpkin puree and vegetable broth.

  3. 3

    Add ground cinnamon, nutmeg, salt, and pepper. Allow the soup to simmer for 10-12 minutes.

  4. 4

    While the soup is simmering, toast the pepitas in a dry skillet until they pop and become golden brown.

  5. 5

    Pour the soup into a bowl, top with toasted pepitas, and garnish with fresh parsley or cilantro.

Nutrition Facts

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.
Keywords: Dairy Free, Gluten Free, Vegan
Read it online: https://cookingwithboo.com/recipe/vegan-pumpkin-soup-with-toasted-pepitas/