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Ingredients
2 tablespoons shelled pumpkin seeds
1 tablespoon extra-virgin olive oil
4 teaspoons minced fresh ginger
2 large cloves garlic, minced
1 ½ teaspoons ground cumin
4 cups cubed raw pumpkin
5 ½ cups water
Juice of ½ lemon
Salt and freshly ground pepper
1 tablespoon finely chopped fresh cilantro
Nutritional analysis per serving (8 servings)
6 grams carbs; 49 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 1 gram fiber; 542 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toast the pumpkin seeds by heating them in a small dry skillet or in a toaster oven. Set aside.
- Step 2
Heat oil in a heavy saucepan. Add the ginger, garlic and cumin and saute, stirring, until garlic turns golden.
- Step 3
Add the pumpkin and water, bring to a simmer and cook until the pumpkin is soft, about 20 minutes. Puree the mixture in a food processor; then, pass through a sieve and return to the saucepan.
- Step 4
Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilantro. Serve with a sprinkling of pumpkin seeds on each portion.
Private Notes
Comments
Soup came out nicely. I grew a slew of Seminole pumpkins and was interested in a soup that is thinner than a bisque. This recipe worked well and will add to my collection. BTW, I added a half tsp. of turmeric and it lit up the color even more. I used a high speed blender to eliminate the need to use a sieve. Add a dab of yogurt as a condiment on occasion.
Really didn’t taste like much. Actually pretty disappointing and won’t use it again. There are many better recipes for pumpkin soup.
Add two large cubed potatoes, 1 tsp. tumeric And coconut cream.
Too much work cutting up pumpkin for a pretty boring soup. Not worth the time and effort.