How To Make Sunflower Seed and Pumpkin Soup
Creamy, comforting soup with earthy tones of sunflower seeds and pumpkin, perfect for fall evenings.
Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 cup sunflower seeds
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
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In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until the onion is translucent.
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Stir in cumin, cinnamon, and ginger and cook for 1-2 minutes, until fragrant.
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Add sunflower seeds, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Using an immersion blender or a regular blender, puree the soup until smooth.
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Stir in heavy cream and season with salt and pepper to taste.
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Serve hot, garnished with more sunflower seeds and a drizzle of olive oil.
Nutrition
- Calories : 339kcal
- Total Fat : 27g
- Saturated Fat : 7g
- Cholesterol : 31mg
- Sodium : 1229mg
- Total Carbohydrates : 18g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 8g
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