Easy Pumpkin Soup

Rare known fact is that pumpkin belong to the fruits, although most of people consider that it’s a vegetable. However, by the nutrition values, pumpkin is more similar to vegetables than fruits. This pumpkin soup is excellent choice for the season of this fruit.    
Serving for 2: Nutrition facts:
  • 2 tbs olive oil.
  • 4 cups chopped onions.
  • 2 teaspoon whole wheat flour.
  • 4 cups nonfat, reduced sodium vegetable stock.
  • 6 cups plain pumpkin puree.
  • 1 teaspoon minced garlic.
  • 1 can black beans.
  • 1 teaspoon ground cumin.
  • ½ teaspoon salt.
  • ½ teaspoon ground white pepper.
  • Dusting of grated nutmeg.
  • 120 calories.
  • 0.3 g of fat.
  • 26 g carbohydrates.
  • 2 g of fiber.
  • 0 mg of cholesterol.
  • 3 mg sodium.
Preparation time:
20 minutes.
  1. Caramelize onion in olive oil in a skillet over medium heat.
  2. Sprinkle in the flour and cook, stirring, 2 minutes or until mixture is slightly thickened. Add broth, whisking, then pumpkin, garlic, cumin, salt, and pepper. Bring the soup to a simmer, whisking occasionally and cook 15 minutes, stirring occasionally to prevent scorching. Add beans and cook 15 minutes, stirring occasionally to prevent scorching.
  3. let it cool a while and consume until it’s warm.
Updated: January 4, 2019 — 10:04 am

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