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Creamy Pumpkin Soup

PREPARATION

15 min(s)

COOKING

15 min(s)

TOTAL

30 min(s)

SERVES

2

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Ingredients


1 tablespoon extra virgin olive oil

1 onion (finely chopped)

4 cups pumpkin (peeled and cut into small pieces)

3 teaspoons garlic (minced)

2 carrots (chopped)

4 cups vegetable stock (look for a gluten-free brand)

1 teaspoon ginger root (fresh and grated)

1/2 teaspoon curry powder

1/2 cup coconut cream (or coconut milk)

Sea salt to taste

Black pepper to taste

3 tablespoons shelled hemp seed

Introduction

Packed with essential vitamins and dietary fiber, pumpkin is a great base ingredient for a creamy, heartwarming soup. The addition of coconut cream provides a luscious silkiness, and some fresh herbs or crunchy seeds offer a nutritional boost in addition to unbeatable taste and texture.

Preparation

Heat the oil in a saucepan over low heat. Saute the onion until soft. Stir in the pumpkin, carrot and garlic and heat for a minute or two.
Add the vegetable stock and ginger. Simmer over medium heat for 15 minutes or so until the pumpkin is soft. Season to taste with salt, pepper and curry powder.
Puree the soup in small batches using a food processor or blender. Add the coconut cream/milk and heat through without boiling.
Garnish with hemp hearts (Shelled Hemp Seed) for a protein and omega 3 boosts.
Blender Required
Detox Friendly
Dinner
Soup
Vegan