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Pumpkin Vegetable Soup Recipe Easy

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Creamy Pumpkin Vegetable Soup Recipe Leigh Anne Wilkes
Creamy Pumpkin Vegetable Soup Recipe Leigh Anne Wilkes from www.yourhomebasedmom.com

Description

Pumpkin vegetable soup is a comforting and nutritious meal that is perfect for chilly evenings. This recipe is easy to make and is perfect for both vegans and non-vegans.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 30 minutes.

Ingredients

  • 1 pound pumpkin, peeled and diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 large carrot, diced
  • 1 large potato, peeled and diced
  • 4 cups vegetable stock
  • 1/2 cup coconut milk
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Large pot
  • Blender
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent.
  3. Add the pumpkin, carrot, and potato and cook for a few minutes until slightly softened.
  4. Add the vegetable stock and bring to a boil.
  5. Reduce the heat and simmer until the vegetables are tender.
  6. Remove from heat and let the soup cool slightly.
  7. Using a blender, puree the soup until smooth.
  8. Return the soup to the pot and stir in the coconut milk.
  9. Season with salt and pepper to taste.
  10. Serve hot with your favorite bread or crackers.

Notes

You can adjust the consistency of the soup by adding more or less vegetable stock. If you prefer a thicker soup, you can also add more pumpkin or potato.

Nutrition Info

  • Calories: 168
  • Carbohydrates: 21g
  • Protein: 4g
  • Fat: 9g
  • Saturated Fat: 6g
  • Sodium: 518mg
  • Potassium: 553mg
  • Fiber: 3g
  • Sugar: 6g
  • Vitamin A: 11444IU
  • Vitamin C: 13mg
  • Calcium: 47mg
  • Iron: 2mg

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure to let it cool completely before freezing.

Can I use other vegetables?

Yes, you can use other vegetables like sweet potato, butternut squash, or zucchini.

Can I make this soup in advance?

Yes, you can make this soup in advance and reheat it when you're ready to eat.

Recipe Tips

  • You can add a dollop of sour cream or Greek yogurt to the soup for extra creaminess.
  • If you don't have coconut milk, you can use heavy cream or milk.
  • You can also add spices like cumin, paprika, or curry powder for extra flavor.
  • Make sure to taste the soup and adjust the seasoning before serving.

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