Creamy Pumpkin Soup
Pumpkin Soup is always a favourite in our house this time of year. It's so simple to make, it's a great way to use up leftovers and it's so comforting too.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 people
- 400 g pumpkin, cubed
- 1 onion, diced
- 3 garlic cloves, crushed
- 600 ml vegetable stock
- 100 ml light coconut milk
- 1 Pinch cumin
- 1 Red chilli (to taste)
- 1 pinch sea salt and black pepper
Add a little oil to a pan and then add the pumpkin, garlic and onion. Gently cook for 5 minutes, stirring every minute.
Add the rest of the ingredients and simmer for 10 minutes until the pumpkin has softened.
Add to a blender and blend until smooth.
Serving: 1portion | Calories: 146kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 3g | Sodium: 1248mg | Potassium: 850mg | Fiber: 2g | Sugar: 11g | Vitamin A: 17880IU | Vitamin C: 55.8mg | Calcium: 63mg | Iron: 1.9mg