About Pumpkin Soup with Cinnamon and Chia Seeds
Pumpkin Soup with Cinnamon and Chia Seeds is a warm and comforting dish that is popular in many cuisines around the world. The soup is typically made using pumpkins, which are abundant in the fall season. It is a great way to celebrate the flavors of autumn and enjoy the sweetness of pumpkins.To make this soup, the pumpkin is roasted, simmered, or steamed until it becomes tender. It is then blended with vegetable or chicken broth to create a smooth and creamy texture. The addition of cinnamon adds a warm and aromatic flavor to the soup, enhancing the natural sweetness of the pumpkin. Chia seeds, on the other hand, provide a crunchy texture and add a dose of healthy omega-3 fatty acids and fiber.Pumpkin Soup with Cinnamon and Chia Seeds is often served as an appetizer or a main course. It can be garnished with a drizzle of cream or yogurt, a sprinkle of chia seeds, or a sprinkle of fresh herbs like parsley or thyme. This dish is not only delicious but also packed with nutrients, making it a perfect addition to a healthy and balanced meal. Whether enjoyed on a cold winter day or as a festive dish during the holiday season, Pumpkin Soup with Cinnamon and Chia Seeds is a delightful culinary experience.
Steps
Step 1:
- Peel and chop a medium-sized pumpkin into cubes.
- In a large pot, heat some olive oil over medium heat.
- Add the pumpkin cubes and sauté for a few minutes until they start to soften.
- Season with salt and pepper.
Step 2:
- Add 1 chopped onion to the pot and cook until it becomes translucent.
- Add 2 minced garlic cloves and sauté for another minute.
- Sprinkle 1 teaspoon of ground cinnamon and stir well.
Step 3:
- Pour in 4 cups of vegetable broth and bring the mixture to a boil.
- Reduce the heat, cover the pot, and let it simmer for about 20 minutes or until the pumpkin cubes are tender.
Step 4:
- Remove the pot from the heat and allow the soup to cool slightly.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
- If using a regular blender, return the soup to the pot afterward.
Step 5:
- Place the pot back on the stove over low heat.
- Stir in 1 cup of coconut milk and heat the soup for another 5 minutes.
- Adjust the seasoning with salt and pepper if needed.
Step 6:
- Divide the soup into individual serving bowls.
- Sprinkle each bowl with a pinch of chia seeds.
- Serve the pumpkin soup hot and enjoy!
Nutrition
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Calories | 45 | 160 |
| Total Fat | 1g | 3g |
| Saturated Fat | 0.5g | 2g |
| Cholesterol | 0mg | 0mg |
| Sodium | 200mg | 700mg |
| Total Carbohydrate | 8g | 30g |
| Dietary Fiber | 2g | 7g |
| Sugar | 3g | 10g |
| Protein | 1g | 4g |
Ingredients
| Pumpkin | 1 medium |
| Onion | 1 medium |
| Garlic cloves | 2 |
| Vegetable broth | 4 cups |
| Cinnamon | 1 teaspoon |
| Chia seeds | 1 tablespoon |
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