A Healthy Pumpkin and Garlic Soup Recipe
Here is a rich and tangy pumpkin and garlic soup recipe full of health nutrients to warm you up over winter and keep away colds and flu bugs.
You’ll need a good blender like this to make this healthy pumpkin soup recipe but with all the options they give you this is something every kitchen should have.
Pumpkin and Garlic Soup Ingredients (for 2 hungry people):
- 1 small pumpkin.
- 4 cloves of crushed garlic.
- 2 medium onions.
- 1 teaspoon of organic butter (grass-fed if possible).
- 2 teaspoons of turmeric (preferably high curcumin).
- 1 cup of low-sodium vegetable stock.
- Pumpkin seed oil to finish.
How to Make Pumpkin and Garlic Soup
Scoop out the stringy bits (but don’t be too fussy, they blend up) and the seeds.
Cut the pumpkin into roughly 2 inch wide strips and steam them in a steamer with the lid on for about 10 to 12 minutes, or until a fork goes through easily to near the skin.
While the pumpkin strips are steaming, chop up your onions (onions from the fridge should lessen the gases that make you cry) and fry them on low heat in the organic butter with the lid on the saucepan until they are soft and turning clear.
Add the crushed garlic and turmeric to the onions and stir them in. Next add the vegetable stock, salt and pepper and replace the lid to let the mixture simmer on a very low heat for a few minutes.
Once the pumpkin is steamed simply scoop it out directly into the blender. Next carefully pour the onion and garlic flavored stock into the blender as well.
Blend it all up until smooth and creamy and serve immediately into bowls.
For the final ingredient, pumpkin seed oil, I like to pour a good couple of teaspoons in a pattern right over the top just before eating.
Pumpkin and garlic soup with pumpkin seed oil – that’s a serious dose of healthy pumpkin. Hope you enjoy it.
This article may contain affiliate links to products I've researched and recommend. As an Amazon Associate I may earn from qualifying purchases at no cost to the consumer.