Pumpkin Puree Soup
This high fiber soup is loaded with antioxidants, vitamin A, beta-carotene, mixed carotenoids, and minerals such as magnesium.
Top with roasted pumpkin seeds to add a boost of immune enhancing zinc.
Serve warm or chilled throughout the year.
3/4 cup water, divided
1 small onion, chopped
1 can (15 ounces) pumpkin puree
2 cups unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk (almond or coconut milk for dairy-free)
1/8 teaspoon black pepper
1 green onion top, chopped
1/2 cup roasted salted pumpkin seeds
In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don’t let onion dry out.
Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don’t boil.
Ladle soup into warmed bowls and garnish with black pepper, green onion tops, and pumpkin seeds. Serve immediately.