Pumpkin Soup
A velvety, comforting pumpkin soup topped with toasted pumpkin seeds for a delightful crunch. Simple to make with just a handful of ingredients.
- Total time
- 35 min
- Servings
- 4
- Calories
- 180
- Protein
- 5g
Ingredients
- 1.5 kg pumpkin
- 1 medium onion
- 4 cups vegetable broth
- 2 tablespoons olive oil
- ¼ cup pumpkin seeds
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Peel and seed the pumpkin, then cut into 2-inch chunks. Dice the onion.
- 2
Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- 3
Add pumpkin chunks and broth. Bring to a boil, then reduce heat and simmer until pumpkin is tender, about 20 minutes.
- 4
While soup simmers, toast pumpkin seeds in a dry skillet over medium heat until fragrant, about 3 minutes. Set aside.
- 5
Puree the soup with an immersion blender until smooth. Season with salt and pepper.
- 6
Ladle into bowls and garnish with toasted pumpkin seeds.
Tools you’ll need
- large pot
- immersion blender
- skillet
- knife
- cutting board
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