Pumpkin Puree Soup is a high fiber soup that is loaded with antioxidants, vitamin A, beta-carotene, mixed carotenoids, and minerals such as magnesium. Top your soup with roasted pumpkin seeds to add a boost of immune enhancing zinc. It is a perfect Thanksgiving recipe!! But you can serve it warm or chilled, so it’s an easy, healthy recipe throughout the entire year.
Ingredients 3/4 cup water, divided 1 small onion, chopped 1 can (15 ounces) pumpkin puree 2 cups unsalted vegetable broth 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup milk (almond or coconut milk for dairy-free) 1/8 teaspoon black pepper 1 green onion top, chopped 1/4 cup roasted salted pumpkin seeds Directions: In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don’t let onion dry out. Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don’t boil. Ladle soup into warmed bowls and garnish with black pepper, green onion tops, and pumpkin seeds. Serve immediately.