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Pumpkin soup is a comforting, creamy dish that’s perfect for any season, but it shines especially during the fall and winter months. This quick and easy recipe only takes 30 minutes to prepare, making it an excellent choice for a nutritious weeknight dinner. Here’s how to whip up this deliciously simple pumpkin soup that you’ll want to make every day!
Ingredients:
- Pumpkin: 1 medium-sized pumpkin (about 2-3 pounds), peeled, seeded, and cubed
- Onion: 1 large onion, chopped
- Garlic: 2 cloves of garlic, minced
- Vegetable Stock: 4 cups (you can also use chicken stock if not vegetarian)
- Carrots: 2 medium carrots, peeled and diced
- Potato: 1 large potato, peeled and cubed (adds creaminess without the cream)
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
- Nutmeg: A pinch, for extra flavor
- Cream or Coconut Milk: ½ cup for garnish (optional)
- Fresh Herbs: Such as parsley or thyme for garnish
Instructions:
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