Description
This creamy and comforting pumpkin ginger soup is packed with warm spices and a hint of heat from chili. It’s perfect for chilly days, nourishing for the body, and incredibly easy to prepare! The toasted seeds add a delightful crunch, making this a restaurant-worthy dish in just minutes. 🍂✨
Ingredients
2 tbsp (20g) pumpkin seeds
2 tbsp (20g) sunflower seeds
1 cup (115g) roughly chopped pumpkin or butternut squash
½ onion, diced
1 garlic clove, minced
½ red chile pepper, seeded & thinly sliced
1-inch (2.5cm) piece fresh ginger, finely chopped
Leaves from 1 rosemary sprig, finely chopped
1¼ cups (300mL) vegetable broth
Salt & black pepper, to taste
Instructions
Toast the Seeds: Heat a pan over medium-high heat, toast pumpkin andsunflower seeds for 2-3 minutes, then set aside.
Cook the Soup: Simmer pumpkin, onion, garlic, chili, ginger, and rosemary in broth for 15 minutes.
Blend: Puree until smooth using an immersion blender.
Serve: Season with salt and black pepper, garnish with toasted seeds, and enjoy!
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Why You’ll Love These Recipes:
✔ High in fiber & protein ✔ Naturally gluten-free & vegan-friendly options ✔ Packed with essential nutrients ✔ Delicious and easy to prepare
📖 Source: The Metabolic Balance Kitchen by Jane Durst-Pulkys, PhD
#HealthyEating #NutritiousMeals #QuickRecipes #BalancedDiet #MetabolicBalance