2 servings (960 ml)
Easy
15 Minutes
2.0 Litre Container
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its […]
2 servings (960 ml)
Easy
15 Minutes
2.0 Litre Container
1 cup (240 ml) vegetable broth, or chicken broth
¼ cup (60 ml) coconut milk
1½ cup (370 g) pumpkin purée , or roasted pumpkin
½ small (60 g) onion, peeled, sauteéd
2 roasted garlic, peeled cloves
1 date, pitted
1 pinch ground nutmeg
½ teaspoon salt, optional
¼ teaspoon ground black pepper
Chef's Notes
Garnish this soup with some roasted pepitas for an extra crunch. To roast a pumpkin, pick a nicely rounded 2 to 3 lb sugar pumpkin. Wash it, then halve and scoop the seeds out. Place cut-side down on a lined baking sheet and pierce in several spots with a knife, then bake in a 350°F (175°C) oven for 45 minutes or until tender. Try roasting the seeds with it and pureeing into your soup for added fibre!
Nutrition Information
Serving Size | 1 serving (401 g) |
Amount Per Servings | |
Calories | 170 |
Total Fat | 5 g |
Saturated Fat | 4.5 g |
Cholesterol | 0 mg |
Sodium | 880 mg |
Total Carbohydrate | 27 g |
Dietary Fibre | 5 g |
Sugars | 16 g |
Protein | 4 g |