Roasted Pumpkin Soup

DifficultyBeginner

Packed with immunity-boosting nourishing ingredients, here's my delicious take on pumpkin soup.

This pumpkin soup went viral when I first posted it.. and for a very good reason! It is one of the tastiest immunity-boosting concoctions you’ll make. Everything in there is so nourishing and healing for the soul especially on sick days, and it delicious. It is pretty straight forward to prepare as well.

SaveShare
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 large onion
 4 garlic cloves
 ½ tsp thinly sliced ginger
 1 pinch of black pepper
 1 tsp salt
 1 red bell pepper, cubed
 ½ green or yellow pepper, cubed
 ½ cup pumpkin puréeor 1/2 a small pumpkin peeled & cubed
 3 cups bone broth (or chicken/veggie stock)
 1 dash coconut milk, optional
1

Sauté onions in some olive oil or ghee until tender, then add garlic and ginger and cook for another minute.

2

Add the chopped pepper and all the spices and cook for 3-5 minutes. (Adjust spice quantities based on your family’s preference)

3

Add the pumpkin puree or pumpkin cubes, cover all with the stock and mix well.

4

Bring to a boil, cover and let simmer for 15-20mins if purée, and for around 30mins if cubed.

5

When done, turn off the heat and blend using a hand blender until creamy and smooth. Mix in coconut milk if using.

6

Serve with slices of sourdough bread brushed with some olive oil and rubbed with garlic then toasted.

 

Every person that has tried this soup fell in love, except for one person! Wait for the hit (literally) finale 🙈 she ate a little but didn’t really love it. Tried to offer it later in a cup but that got walked out on too 🤷🏻‍♀️ #keepingitreal

 

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by Rana Cooks by Rana Abou Salman (@rana_cooks)

 

Ingredients

 1 large onion
 4 garlic cloves
 ½ tsp thinly sliced ginger
 1 pinch of black pepper
 1 tsp salt
 1 red bell pepper, cubed
 ½ green or yellow pepper, cubed
 ½ cup pumpkin puréeor 1/2 a small pumpkin peeled & cubed
 3 cups bone broth (or chicken/veggie stock)
 1 dash coconut milk, optional

Directions

1

Sauté onions in some olive oil or ghee until tender, then add garlic and ginger and cook for another minute.

2

Add the chopped pepper and all the spices and cook for 3-5 minutes. (Adjust spice quantities based on your family’s preference)

3

Add the pumpkin puree or pumpkin cubes, cover all with the stock and mix well.

4

Bring to a boil, cover and let simmer for 15-20mins if purée, and for around 30mins if cubed.

5

When done, turn off the heat and blend using a hand blender until creamy and smooth. Mix in coconut milk if using.

6

Serve with slices of sourdough bread brushed with some olive oil and rubbed with garlic then toasted.

Roasted Pumpkin Soup