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–+ servings

Quick and Easy Pumpkin Soup Recipe

This quick and easy Pumpkin Soup recipe will not only warm your tummies but your heart as well. This recipe is the perfect recipe to make when you're in a hurry but still want a taste of a soup that is very rich in flavour. It is thick and creamy even without milk or any type of creamer because the thickness comes from the pumpkin itself. 
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Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Soup
Cuisine: French
Diet: Vegan
Keyword: vegan, soup, bread, pumpkin,
Servings: 2 people
Calories: 683kcal

Equipment

  • Non-stick Frying Pan
  • Blender

Ingredients

  • 500 g Frozen Pumpkin
  • 1 tsp Chillies
  • 1 tsp Nutmeg
  • 2 tsp Salt
  • 3 cups Whole Wheat Flour
  • 2 cups Water
Metric - US Customary

Instructions

For the Flat Bread

  • Grab a bowl and add in 3 cups of whole-wheat flour. Pour 2 cups of water and add 1 tsp of salt. 
  • Mix everything until ingredients are fully incorporated. Knead for about 5 minutes. 
  • Take a handful size and of dough and make a medium-sized ball. Roll it into a flat pastry. The fun part is you can make it into any shape you like!
  • Fry it on a non-stick frying pan without oil to make it extra healthier. 

For the Pumpkin Soup

  • Blend 500g of frozen pumpkin. I like to keep the skin of the pumpkin because it adds up flavour and texture to the soup.
  • Transfer the pumpkin puree to a pan and add another 2 cups of water to reduce the thickness of the pumpkin. Aim for a little runny consistency. 
  • Add in 1 tsp of chillies and 1 tsp of salt to taste.
  • Boil and simmer for about 10 minutes.

Nutrition

Serving: 2g | Calories: 683kcal | Carbohydrates: 147g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2344mg | Potassium: 1515mg | Fiber: 21g | Sugar: 8g | Vitamin A: 21324IU | Vitamin C: 26mg | Calcium: 124mg | Iron: 9mg
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