Pumpkin Seed Soup

This Pumpkin Seed Soup is a creamy, flavorful blend that showcases the rich, nutty taste of pumpkin seeds, enhanced with traditional Indian spices. Perfectly warming and nourishing, it's a delightful addition to any Paleo diet.

Ingredients

• Pumpkin seeds - 100 grams
• Coconut oil - 1 tablespoon
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a dry skillet over medium heat, toast the pumpkin seeds for 3-4 minutes until golden and fragrant. Remove from heat and set aside.
2. In the same skillet, heat coconut oil over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
3. Add minced garlic and grated ginger to the skillet, and sauté for an additional 2 minutes.
4. Stir in the cumin seeds, coriander powder, and turmeric powder, cooking for another minute until the spices are fragrant.
5. Pour in the vegetable broth and bring to a simmer. Add the toasted pumpkin seeds and let simmer for 10 minutes.
6. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches.
7. Return the blended soup to the pot, stir in the coconut milk, and season with salt and black pepper to taste. Heat gently until warmed through.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 26 g
• Saturated Fat: 22 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats and protein from pumpkin seeds.
• Contains anti-inflammatory properties from turmeric and ginger.

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