Easy Recipe for Homemade Pumpkin Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock can be more flavorful and cost-effective.

Cut pumpkin in half and deseed it with a spoon.

Remove the skin from the pumpkin, using about 1/2 of the pumpkin (about 1 pound).

Cut the pumpkin into small chunks, about 1/2 inch by 1/2 inch.

Finely mince 2 cloves of garlic and finely dice 1/2 of an onion.

Heat a non-stick frying pan over medium heat and add 3 tablespoons of extra virgin Spanish olive oil.

Once the oil is hot, add the minced garlic and mix it with the oil.

Add the diced onions and mix everything together, cooking for about 3 minutes until translucent.

Add the pumpkin chunks to the pan and cook for about 20 minutes until they get a nice golden color, stirring occasionally.

Season with 1/2 teaspoon of dried thyme, 1/4 teaspoon of smoked paprika, sea salt, and freshly cracked black pepper.

Mix everything together and add 2 1/2 cups of vegetable stock.

Cook for 15 to 20 minutes to let the flavors develop, tasting to adjust seasoning as needed.

Turn off the heat and let the mixture rest for about 5 minutes.

Using a handheld mixer, puree the mixture until creamy.

Divide the soup into bowls and add a dollop of Greek yogurt on top for extra creaminess.

Garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens