Pumpkin soup is creamy, delicious and filling despite being low-calorie! It can help in reducing inflammation because pumpkin has high IF rating. It is packed with beta-carotene and can help you to keep your eyesight sharp and to reduce the risk of cancer while enjoying its delicious flavor.
Peel and cut pumpkin into suitable pieces. Peel and chop onion and garlic. Press. Collect both juice and pulp.
Place squeezed juice and pulp in the pot. Add vegetable broth.
Stir continuously until nicely combined. Bring to a boil, then reduce heat and let simmer for about 25-30 minutes. Add milk 10 minutes before done.
Season to taste with salt and pepper, remove from heat, pour into bowls and serve.
Ingredients / for 4 servings
- 800g pumpkin
- 2 cloves garlic
- 2 onions
- 3 cups vegetable broth
- 1 cup milk
- Salt and pepper to taste
You can top the soup with tiny croutons!
Recipe Tags:Anti-Inflammatory Garlic Milk Onion Pepper Potassium Pumpkin Salt Soup Vegetable Broth Vitamin A Vitamin C Weight Loss