Spiced Pumpkin Soup with Black Pepper

Ingredients

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• 2 tbsp Olive Oil (240 calories)
• 1 medium Onion, chopped (44 calories)
• 3 cloves Garlic, minced (12 calories)
• 1 tsp Ground Cumin (8 calories)
• 1/2 tsp Smoked Paprika (4 calories)
• 1/4 tsp Cayenne Pepper (2 calories)
• 1/2 tsp Black Pepper (0 calories)
• 3 cups Pumpkin Puree (300 calories)
• 3 cups Vegetable Broth (30 calories)
• 1/2 cup Coconut Milk (200 calories)
• 1 tsp Salt (0 calories)
• Optional: Fresh parsley for garnish (5 calories)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent.
2. Stir in minced garlic, ground cumin, smoked paprika, cayenne pepper, and black pepper. Cook for 1 minute until fragrant.
3. Add pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Reduce heat and let simmer for 15 minutes. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
5. Stir in coconut milk and salt. Cook for an additional 5 minutes over low heat. Adjust seasoning as needed.
6. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or a side of your choice.

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