Pumpkin Soup

₦ 5,000.00

A creamy, comforting soup made with roasted pumpkin, aromatic spices, and a touch of warmth from ginger or nutmeg. This version is blended until smooth without heavy cream, relying on the natural sweetness and richness of pumpkin. It’s low in calories, high in fiber and vitamins, and perfect for weight loss.

category all-meals calorie-cut-classics-for-weight-loss

groups
Servings

schedule
40 Minutes

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No nutrition info available

Ingredients

1 small sugar pumpkin or butternut squash (about 4 cups, cubed)
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups low-sodium vegetable broth
½ tsp ground ginger or nutmeg
¼ tsp cinnamon (optional)
Salt and black pepper to taste
Optional garnish: a swirl of Greek yogurt, pumpkin seeds, or fresh herbs like parsley

Instructions

Peel and cube pumpkin. Toss with ½ tbsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender.
In a pot, heat remaining oil. Sauté onion until soft, add garlic and cook for 1 minute.
Add roasted pumpkin, broth, ginger/nutmeg, and cinnamon (if using). Simmer for 10 minutes.
Use an immersion blender to puree until smooth (or blend in batches).
Adjust salt and pepper to taste. Garnish and serve hot.