Pumpkin Soup

This Vegan Moroccan Pumpkin Soup is a warm, fragrant blend of pumpkin and spices, perfect for a cozy meal. Topped with fresh herbs and a drizzle of olive oil, it captivates the palate with its rich flavors and comforting texture.

Ingredients

• Pumpkin - 400 grams, peeled and cubed
• Carrot - 1 medium, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable broth - 500 milliliters
• Coconut milk - 200 milliliters
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, grated ginger, and diced carrot to the pot. Sauté for an additional 3 minutes until fragrant.
3. Stir in the cubed pumpkin, cumin, cinnamon, paprika, salt, and black pepper. Cook for another 2 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the pumpkin is tender.
5. Once the pumpkin is soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
6. Return the pureed soup to the pot and stir in the coconut milk. Heat gently for another 5 minutes, adjusting seasoning if necessary.
7. Ladle the soup into bowls, garnish with fresh cilantro, and serve warm.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 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, promoting healthy skin and immune function.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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