Pumpkin Puree Soup

Nov Pumpkin Soup 2013 Zps8b379dfc

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.

Ingredients

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

Directions

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.