Hot pepper pumpkin soup

Name: Hot pepper pumpkin soup
Total time: 45 min
Yield: 4 servings
Ingredients: 1.41 l vegetable broth; 980 g pumpkin puree; 160 g onion; 1 tsp cilantro; 1 clove garlic; 1 tsp oregano; 5 peppercorns; 119 ml cream; 1 Tbsp butter

A spicy and flavorful Hot Pepper Pumpkin Soup that is perfect for autumn. This soup is gluten-free, lacto ovo vegetarian, and primal, making it a versatile option for different dietary preferences. It takes about 45 minutes to prepare and serves 4, covering 16% of your daily requirements of vitamins and minerals.

Ingredients

vegetable broth

1.41 l

pumpkin puree

980 g

onion

160 g

cilantro

1 tsp

garlic

1 clove

oregano

1 tsp

peppercorns

cream

119 ml

butter

1 Tbsp

Method

In a deep pan, heat stock, salt, pumpkin, onion, garlic, coriander leafs and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Then puree the soup in small batches (1 cup at a time) using a food processor or blender. In a same pan add butter and dried oregano. When the butter in melted. Then add puree and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes uncovered. Stir in heavy cream.
Serve Hot.

Nutrition:

246 kcal

Carbs

29 g

Fat

14 g

Protein

4 g

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