Pumpkin Soup
Ingredients :
2 cups pumpkin, peeled and diced
1 small onion, finely chopped
2-3 garlic cloves, minced
1 cup vegetable broth or water
½ cup low-fat milk (use almond milk for a vegan version)
½ teaspoon black pepper
½ teaspoon cumin powder
½ teaspoon turmeric
Salt to taste
1 teaspoon oil
1 tablespoon pumpkin seeds (optional, for garnish)
Instructions :
1. Heat olive oil in a pot and sauté the chopped onions and garlic until fragrant and soft.
2. Add the diced pumpkin along with turmeric, cumin, and black pepper. Stir to coat the pumpkin with spices.
3. Pour in the vegetable broth and let it simmer for about 10-12 minutes, or until the pumpkin becomes tender.
4. Allow the mixture to cool slightly, then blend it into a smooth puree.
5. Transfer the blended soup back to the pot, add low-fat milk, and warm it for 2-3 minutes without bringing it to a boil.
6. Serve hot, garnished with pumpkin seeds for extra crunch and nutrition.