Wholesome Pumpkin Soup
Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 soup? Wholesome Pumpkin Soup could be a tremendous recipe to try. This recipe serves 8. One serving contains 68 calories, 2g of protein, and 1g of fat. For $1.1 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up apple, curry powder, garlic cloves, and a few other things to make it today. 56 people found this recipe to be flavorful and satisfying. Winter will be even more special with this recipe. It is brought to you by Go Dairy Free. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 85%, this dish is super. If you like this recipe, take a look at these similar recipes: Wholesome Vegetable Soup, Wholesome Cornbread, and Wholesome Burger Buns.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 large apple, cored and chopped
1 bay leaf
3 cups vegetable or chicken broth
1 teaspoon curry powder
2 crushed garlic cloves
1 inch grated ginger
1 large onion, chopped
2 pounds pumpkin or a 28 oz can of pumpkin puree
Salt, pepper and cayenne pepper to taste
Equipment:
microwave
sauce pan
oven
food processor
blender
Cooking instruction summary:
Carefully cut pumpkin in half. Remove seeds and cook in the microwave for 20 minutes or in a 400 ° F oven for 45 minutes or until you can easily scoop out the soft flesh. You also could use a 28 oz can of pumpkin puree instead.In a large sauce pan, heat 1/4 cup of broth over medium, add chopped onion, apple, garlic, and herbs and spices.Cook until onions and apples are soft and then add the remainder of the broth.Add pumpkin to the sauce pan.Simmer for 10 minutes.Working in batches, purée the soup in a blender or food processor.Return puree to sauce pan, taste and adjust seasoning according to personal preferences.Serve and top with fresh sage leaves or thin ginger slices.
Step by step:
1. Carefully cut pumpkin in half.
2. Remove seeds and cook in the microwave for 20 minutes or in a 400 ° F oven for 45 minutes or until you can easily scoop out the soft flesh. You also could use a 28 oz can of pumpkin puree instead.In a large sauce pan, heat 1/4 cup of broth over medium, add chopped onion, apple, garlic, and herbs and spices.Cook until onions and apples are soft and then add the remainder of the broth.
3. Add pumpkin to the sauce pan.Simmer for 10 minutes.Working in batches, purée the soup in a blender or food processor.Return puree to sauce pan, taste and adjust seasoning according to personal preferences.
4. Serve and top with fresh sage leaves or thin ginger slices.
Nutrition Information:
covered percent of daily need
