Pumpkin Soup
Soups make a perfect comfort food on chilly days and can be enjoyed with lunch or dinner. For me personally, this becomes a meal in itself, bowls (yes, more than one bowl for me please 😊) of soup and adding some chickpeas adds fiber and protein that keeps me full for longer.
Servings: 1 yield(s)
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients
  • 4 cup Chopped Pumpkin Cubes
  • 1 Medium Onion (yellow onion goes well with this soup)
  • 4-5 Cloves of Garlic
  • 2 tsp Oregano
  • 2 tbsp Light Cream (Can substitute with Cashew Cream or Coconut Milk)
  • 4 tbsp Chickpeas/Garbanzo Beans (Optional)
  • 1 cup Croutons (Optional)
  • 2 tsp Coconut Sugar (Subsitute for Granulated Sugar, Honey or Maple Syrup)
Instructions
  1. Roughly chop pumpkin into medium to large cubes.
  2. Cut medium yellow onion into 4 pieces
  3. In a bowl add 1 tbsp oil, coconut sugar, salt and pepper and add cut pumpkin, onion and garlic cloves to it. Mix well.
  4. Line an oven tray with parchment paper and place cubes in it.
  5. Roast in oven at 180 degrees for 15 minutes.
  6. Remove from oven and let it cool.
  7. Grind garlic cloves, & onion and pumpkin chunks into thick paste/puree.
  8. Sieve the puree to remove any lumps, if desired.
  9. In a heavy bottom pan, heat oil.
  10. Once the oil is slightly hot, add the prepared puree, salt, pepper, oregano and mix well.
  11. Add water/vegetable stock, mix to get an even consistency and cook uncovered for about 10 mins.
  12. For creamier soup add light cream, or coconut milk or cashew cream, and cook for 5 more mins.
  13. Serve with croutons or grilled chickpeas(healthier option) for crunch.
Recipe Notes

Light cream, can be substituted for cashew cream or coconut milk as vegan options. Instead of coconut sugar, you may choose to use granulated sugar or honey (non vegan), maple syrup (vegan).