Pumpkin Soup


September 1, 2015

Try this smooth, healthy, vegetables soup. You can make this soup with oven-roasted pumpkin or store-bought unsweetened pumpkin puree.

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 6 Servings


1 tbsp of olive oil

1 medium onion, chopped

4 cloves of garlic, minced

1 tbsp of ground cumin

1 tsp of chili powder

½ tsp of ground black pepper

2 cups of broth (chicken or vegetables)

1 can (16 oz) of pumpkin purée – or roasted pumpkin (cut into 3 inches cubes).


1In a large pot, sauté onion, garlic, cumin, chili and pepper with olive oil until soft.

2Add pumpkin puree and broth into the pot. Bring to boil. Stir occasionally.

3Lower the heat with lid semi uncovered. Let the pumpkin soup simmer over low heat for 25 minutes.

4Remove from heat. Use a blender to smoothen consistency.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.