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Pumpkin Puree Soup

Pumpkin Puree Soup is a high fiber soup that is loaded with antioxidants, vitamin A, beta-carotene, mixed carotenoids, and minerals such as magnesium. Top your soup with roasted pumpkin seeds to add a boost of immune enhancing zinc. It is a perfect Thanksgiving recipe!! But you can serve it warm or chilled, so it’s an easy, healthy recipe throughout the entire 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 milk (almond or coconut milk for dairy-free)
  • 1/8 teaspoon black pepper
  • 1 green onion top, chopped
  • 1/4 cup roasted salted pumpkin seeds

Directions:

1. 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.

2. Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes.

3. Stir in the milk and cook until hot. Don’t boil.

4. Ladle soup into warmed bowls and garnish with black pepper, green onion tops, and pumpkin seeds. Serve immediately.