About Pumpkin Soup with Cinnamon and Chia Seeds
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide the soup into individual serving bowls.
- Sprinkle each bowl with a pinch of chia seeds.
- Serve the pumpkin soup hot and enjoy!
|Nutrient||Per 100g||Per Serving|
|Vegetable broth||4 cups|
|Chia seeds||1 tablespoon|
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