Pumpkin Soup

This Vegan Lebanese Pumpkin Soup is a warm and comforting dish, rich in flavors and spices that celebrate the essence of autumn. Its smooth texture and aromatic blend of ingredients make it a perfect starter or light meal.

Ingredients

• Pumpkin - 400 grams, peeled and diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are soft and the onion is translucent.
2. Add the diced pumpkin, ground cumin, and ground coriander to the pot. Stir well to combine and cook for another 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the pumpkin is tender.
4. Once the pumpkin is cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
5. Return the pureed soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste. Heat the soup for a few more minutes until warmed through.
6. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 38 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting immune function and skin health.
• High in fiber, aiding digestion and promoting a healthy gut.

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