Creamy Pumpkin Soup with Bulgur

Name: Creamy Pumpkin Soup with Bulgur
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: creamy pumpkin soup; 1 small pie pumpkin (about 700g after peeling); 1 medium onion; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; zest of 1/4 organic lemon; 2 tablespoons oil; salt, black pepper; croutons

February 10, 2020

Fasting Recipes Vegetables Soups and Stews

A minimalist soup, with just pumpkin as the main ingredient to keep the calories low. It doesn't need anything else (cream, yogurt, potatoes) to become creamy, the pumpkin is enough to achieve that smooth texture desired for cream soups. Instead, I added fresh bulgur as croutons, which made a nice contrast in texture and taste. And it doesn't look bad visually either 😉

Ingredients

Creamy Pumpkin Soup

1 small pie pumpkin (about 700g after peeling)
1 medium onion
1 teaspoon ground coriander
1/2 teaspoon ground cumin
zest of 1/4 organic lemon
2 tablespoons oil
salt, black pepper

"Croutons"

1 serving bulgur with herbs

Servings: 4
Calories: 287 cal / serving (soup 134 cal + bulgur 153 cal)

How to prepare creamy pumpkin soup with bulgur

Heat the oil in a pot and sauté the onion until soft (about 5 minutes). Add the coriander and cumin and sauté for another 30 seconds.
Add the cubed pumpkin, enough water to cover the pumpkin (I used 2 full cups), salt and grind pepper generously.
Bring to a boil and simmer over medium-low heat until the pumpkin is cooked (about 15 minutes).
Blend everything in a food processor/blender until you have a smooth soup. Adjust salt and add the lemon zest.
Serve the soup warm sprinkled with bulgur (instead of croutons). It's good immediately or reheated.

Creamy Pumpkin Soup with Bulgur

Ingredients

How to prepare creamy pumpkin soup with bulgur

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