There are few things as fitting to start the holiday season as pumpkin soup, especially when it is healthy! I just made this recipe for a birthday celebration and it was so yummy. Best, part, it is under 200 calories and has 8+ grams of protein, score-sees!!
Servings: 4
Ingredients
3 1/2 cups roasted pumpkin. About two medium sugar pie pumpkins
1/2 medium sweet onion, chopped
1/2 tablespoon olive oil
1/2 tablespoon ginger
1/2 tablespoon nutmeg
1/2 tablespoon cinnamon
2 cups vegetable broth
1 1/2 cups almond milk
1 tablespoon agave nectar or 1/2 tablespoon sugar (optional)
Cut pumpkins in half, de-seed, place cut side down, and roast in 400 degree oven for 45 minutes. When the pumpkins are ready, the skin should be coming off the meat and it should be tender. Wait for pumpkin to cool then remove the skin, dice, and puree in a food processor.
Combine olive oil and chopped onion in large pot on medium heat. heat until onion is translucent, about 3 minutes. Once translucent, add in the ginger, nutmeg, and cinnamon and let sit for one minute. Add in the pureed pumpkin and broth and simmer on low heat for 5 minutes. Add in the milk and simmer for another 5 minutes. If you would like your pumpkin soup sweeter, add in 1 tablespoon of agave nectar or 1/2 tablespoon sugar.
Spoon into a blender and blend on "liquify" for at least three minutes. Add goat cheese topping and enjoy!
If you would prefer to use canned pumpkin, use one 29 oz can.
Goat Cheese Topping
4 oz goat cheese
1 tablespoon almond milk
A few sprigs of time chopped
Whip together and add to pumpkin soup as topping.
Pumpkin Bowl
Cut the top off the pumpkin and remove seeds. Bake both the pumpkin and lid for 30-45 minutes at 400 degrees.
