Nutritious Pumpkin Soup
Healthy Recipe
This hearty pumpkin soup with carrot, celery, and cumin is a healthy, warming recipe perfect for cosy winter nights or easy meal prep.
Prep time
15 mins
Cook time
25 mins
Serving size
4
Ingredients
- 500g butternut pumpkin peeled, seeded, chopped
- 2 medium carrots chopped
- 2 stalks celery, finely chopped
- 1 large onion, finely chopped
- 1L vegetable liquid stock, low sodium
- 1 tbsp cumin seeds
- 2 tbsp parsley
Method
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In a large saucepan over medium heat, combine the pumpkin, carrot, celery, onion, and vegetable stock. Cook partially covered, stirring occasionally, for around 20 minutes or until the vegetables are very soft and tender.
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Remove from heat and use a vegetable masher to mash the mixture until the soup is well combined and the vegetables are broken down. Season with freshly ground black pepper to taste, then cover to keep warm.
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Meanwhile, heat a small non-stick frying pan over medium heat. Add the cumin seeds and toast for 1–2 minutes, shaking the pan occasionally, until the seeds are golden and fragrant.
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Ladle the pumpkin soup into serving bowls, top with toasted cumin seeds and a sprinkle of fresh parsley, and serve warm.
