Pumpkin Soup
Smooth, warm and comforting, this soup is gentle on digestion and naturally sweet — great when savoury food feels overwhelming. Why it helps: Mild flavours, creamy consistency and easy digestibility.
Equipment
- Large pot, blender, ladle
Ingredients
- 2 cups pumpkin cubed
- 1 small onion chopped
- 1 garlic clove optional
- 1 cup 250 ml low-sodium vegetable broth
- ½ cup 120 ml milk or coconut milk
- 1 tbsp olive oil
- Salt to taste
Instructions
- Sauté onion (and garlic if using) in olive oil until soft.
- Add pumpkin cubes and broth.
- Simmer for 15 minutes until pumpkin softens.
- Blend until silky smooth.
- Stir in milk, reheat gently and serve.
Nutrition
Calories: 210kcal
Share your recipeContribute your own recipes!