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Pumpkin Soup

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its […]

Yield:

2 servings (960 ml)

Difficulty:

Easy

Total Time:

15 Minutes

Size:

2.0 Litre Container

INGREDIENTS

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

DIRECTIONS

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid.

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

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