Roasted Pumpkin Soup

Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 Cup Onion Diced
- 1/4 Cup Celery Diced
- 1/4 Cup Carrots Diced
- 1 Cinnamon Stick OR 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Coriander Optional
- 1.5 Cups Roasted Pumpkin Pureed
- 1/2 Cup Half and Half
- 1/2 Cup Light Coconut Milk
- 2 Tbsp Soy Sauce Low sodium
- 1 Tbsp Fresh Ginger Minced Finely
- 1/2 Cup Plain Greek Yogurt
- 2 Tbsp Toasted Pumpkin Seeds Optional
Instructions
-
Heat olive oil in a saucepan over medium heat until hot. Add the onion, celery, carrot, ginger and cinnamon. Sautee until soft (but not brown), about 10 minutes.
-
Add chicken broth and coriander and bring to a boil.
-
Simmer for several minutes.
-
Stir in the pureed pumpkin until smooth.
-
Simmer gently to let the flavors meld, about 10 minutes.
-
If using a cinnamon stick, remove from soup and discard.
-
Puree the soup with an immersion blender until smooth.
-
Add half and half, coconut milk and soy sauce and stir until completely incorporated. Adjust seasoning with salt and pepper.
-
For the garnish, top with Greek yogurt and roasted pumpkin seeds.
Nutrition Info
- Calories:
- 254
- Total Fat:
- 18g
- Saturated Fat:
- 9.5g
- Sodium:
- 460mg
- Potassium:
- 685mg
- Total Carbohydrate:
- 17g
- Dietary Fiber:
- 4g
- Protein:
- 8g