Pumpkin Soup Recipe

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Prep time:
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Servings: 8
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Ingredients

Cost per serving $0.81 view details
  • 1 medium onion – diced
  • 2 stalks of celery – chopped
  • 3 cloves of garlic – chopped
  • 2 inch piece of ginger – chopped fine
  • 1 small jalapeño – chopped with seeds
  • 1 cup pumpkin puree
  • 1 tbs. sesame oil
  • 1 tbs. olive oil
  • Juice of ½ lemon
  • 4 cups of chicken broth
  • 15 oz. can of black beans – drained
  • ¼ cup of cilantro - chopped
  • 1 tsp. ground cumin
  • ¼ tsp. turmeric
  • ¼ tsp. red pepper flakes
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • Dollop of sour cream for garnish
  • Drizzle of honey for garnish
  • For the Croutons:
  • Day old Italian bread – about ½ a loaf
  • 2-3 tbs. Olive oil
  • ½ tsp. Salt
  • ½ tsp. Black pepper
  • ¼ tsp. Turmeric
  • ¼ tsp. Garlic powder

Directions

  1. For the Soup:
  2. Heat a sauce pot.
  3. Add the olive oil, sesame oil, ginger, onion, jalapeño, celery and garlic. Let these veggies sauté until the ginger and garlic are fragrant.
  4. Add the pumpkin puree, lemon juice, cilantro and the broth. Simmer on a low heat and add the drained beans and the seasonings.
  5. Simmer the soup on low for at least 20 – 30 minutes. Taste the soup to adjust your seasonings.
  6. When you are ready to serve; ladle the soup into a bowl; top with the croutons, dollop of sour cream, drizzle of honey and a few cilantro leaves.
  7. For the Croutons:
  8. Cut up day old Italian bread into bite sized pieces.
  9. Drizzle 2-3 tablespoons of olive oil over the bread. Season the bread with dashes of each seasoning and toss.
  10. Heat a large frying pan and toss the bread in the pan to get a little golden color.
  11. Set the croutons aside for the soup.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 237g
Recipe makes 8 servings
Calories 275  
Calories from Fat 77 28%
Total Fat 8.72g 11%
Saturated Fat 1.37g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 760mg 32%
Potassium 906mg 26%
Total Carbs 38.32g 10%
Dietary Fiber 9.0g 30%
Sugars 3.03g 2%
Protein 12.68g 20%
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