Pumpkin Puree Soup – Perfect for Fall!
Pumpkin Puree Soup
This high fiber pumpkin puree soup is loaded with antioxidants, vitamin A, beta-carotene, mixed carotenoids, and minerals such as magnesium.
Top with roasted pumpkin seeds to add a boost of immune enhancing zinc.
Serve warm or chilled throughout the year.
- 3/4 cup water, divided
- 1 small onion, chopped
- 1 can (15 ounces) pumpkin puree
- 2 cups unsalted vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup fat-free milk (almond or coconut milk for dairy-free)
- 1/8 teaspoon black pepper
- 1 green onion top, chopped
- 2 cups roasted salted pumpkin seeds
In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don’t let onion dry out.
Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don’t boil.
Ladle pumpkin puree soup into warmed bowls and garnish with black pepper, green onion tops, and pumpkin seeds. Serve immediately.
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