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Pumpkin season is in full swing and we are making the most out of it. Today we are making something a bit outside the box. This is our heartwarming, incredibly delicious Asian Pumpkin soup recipe that is here to delight your senses.
I'm a sucker for a good pumpkin soup, it's one of my favourite comfort foods since I can remember. I have a very basic pumpkin soup recipe which I have been making for many years. I't's a staple in this household so this time I decided it was time to switch things up a bit.
We got a little creative and added a couple of ingredients that I would have never thought of adding to a pumpkin soup. But it turned out so nice. And, I also managed to sneak in a whole bunch of vegetables to make this a flavourful and nourishing dish.
I find this to be one of the easiest ways to load up the family with veggies. If you have any picky eaters in the house, this trick can help you sneak in veggies into their diet. They will never know!
In this soup, we also have onions, carrots, celery, and cauliflower. As you can see, this is a real nutrient powerhouse full of flavour. To get the veggies ready, I simply sautéed them with garlic until fragrant and then I added coconut milk and vegetable broth. Then, I let everything simmer for a little while.
The veggies need to soften. Allow them to simmer for 10-15 minutes so you can blend them all together really easily. This will give us a beautiful, smooth soup that needs a bit of seasoning. We are skipping the basic salt and pepper and using a few other things from the pantry.
My goal was to make something a bit more exciting and add some Asian accents to this recipe. For this, I stirred in miso paste and nutritional yeast. These two ingredients will make the soup super flavourful and will perfectly counteract the slightly sweet taste of the cooked veggies
As you might know, I love having different textures in a dish. Well, this was not going to be the exception so I added some roasted pumpkin seeds. Since we already have a few different things going on for in this soup so I just kept it simple.
This pumpkin soup recipe is a dream. The result is a smooth, creamy, light, and super healthy dish that takes very little effort and time to prepare. Which makes it a great dish for a family dinner, a healthy lunch, or even a holiday gathering.
I usually make a big batch of this Asian pumpkin soup and have it throughout the week. And I pair it with some of my other light fresh recipes. For instance, I really like having it with this Broccoli Quinoa Salad, or Brussels Sprout Slaw.
I highly recommend serving this beauty while it is still warm and steamy. You can add a bit of lime juice for a bit of zest. Or sprinkle some chopped fresh cilantro to make it look extra pretty.
For the pumpkin soup
For the garnish
|Amount Per Serving|
|Calories 500||From Fat 246|
|% Daily Value*|
|Total Fat 27g||42.1%|
|Saturated Fat 13g||63.6%|
|Trans Fat 0g|
|Total Carbohydrate 65g||21.5%|
|Dietry Fiber 16g||65.5%|
|Vitamin A 14550.77IU||291%|
|Vitamin B-12 4.88µg||81.4%|
|Vitamin B-6 6.85mg||342.5%|
|Vitamin C 110mg||183.3%|
|Vitamin D 0IU||0%|
|Vitamin E 1mg||3.3%|
|Vitamin K1 48.47µg||60.6%|
|Folic Acid 0µg|
|Pantothenic acid 2.01mg||20.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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