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Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupchopped yellow onion1cupchopped celery1tablespoonminced garlic1teaspoonground turmeric1teaspoonground cumin½teaspoonground ginger½teaspoonground pepper1(15 ounce) canunseasoned pumpkin puree3cupsreduced-sodium vegetable broth½teaspoonsalt¾cupcoarsely chopped unsalted roasted cashews, divided¼cupchopped scallions½teaspoonsmoked paprika
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1cupchopped yellow onion
1cupchopped celery
1tablespoonminced garlic
1teaspoonground turmeric
1teaspoonground cumin
½teaspoonground ginger
½teaspoonground pepper
1(15 ounce) canunseasoned pumpkin puree
3cupsreduced-sodium vegetable broth
½teaspoonsalt
¾cupcoarsely chopped unsalted roasted cashews, divided
¼cupchopped scallions
½teaspoonsmoked paprika
DirectionsHeat oil in a large saucepan over medium-high heat. Add onion and celery; cook, stirring occasionally, until softened, about 7 minutes. Add garlic, turmeric, cumin, ginger and pepper; cook, stirring constantly, until fragrant, about 1 minute. Add pumpkin, broth, salt and 1/2 cup cashews. Bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cover and simmer until the vegetables are tender and the cashews are soft, about 15 minutes.Pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds (use caution when blending hot liquids). (Alternatively, process the soup in the pot using an immersion blender on high speed for 1 to 2 minutes.) Ladle the soup evenly into 4 bowls (or pumpkins, see Tip); sprinkle with scallions, paprika and the remaining 1/4 cup cashews.TipsTip: To make Pumpkin Soup Bowls: Preheat oven to 350 degrees F. Cut off and discard tops from 4 small pumpkins (pie pumpkins work well). Scoop out and discard pulp and seeds, removing as much pulp as possible. Brush the pumpkin insides with a little olive oil and, if desired, sprinkle with salt and pepper. Arrange the pumpkins, cut-sides up, on a baking sheet. Bake until the inside flesh is tender when pierced with a fork, 20 to 30 minutes. Let cool slightly before filling with soup.Originally appeared: EatingWell.com, August 2020
Directions
Heat oil in a large saucepan over medium-high heat. Add onion and celery; cook, stirring occasionally, until softened, about 7 minutes. Add garlic, turmeric, cumin, ginger and pepper; cook, stirring constantly, until fragrant, about 1 minute. Add pumpkin, broth, salt and 1/2 cup cashews. Bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cover and simmer until the vegetables are tender and the cashews are soft, about 15 minutes.Pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds (use caution when blending hot liquids). (Alternatively, process the soup in the pot using an immersion blender on high speed for 1 to 2 minutes.) Ladle the soup evenly into 4 bowls (or pumpkins, see Tip); sprinkle with scallions, paprika and the remaining 1/4 cup cashews.TipsTip: To make Pumpkin Soup Bowls: Preheat oven to 350 degrees F. Cut off and discard tops from 4 small pumpkins (pie pumpkins work well). Scoop out and discard pulp and seeds, removing as much pulp as possible. Brush the pumpkin insides with a little olive oil and, if desired, sprinkle with salt and pepper. Arrange the pumpkins, cut-sides up, on a baking sheet. Bake until the inside flesh is tender when pierced with a fork, 20 to 30 minutes. Let cool slightly before filling with soup.
Heat oil in a large saucepan over medium-high heat. Add onion and celery; cook, stirring occasionally, until softened, about 7 minutes. Add garlic, turmeric, cumin, ginger and pepper; cook, stirring constantly, until fragrant, about 1 minute. Add pumpkin, broth, salt and 1/2 cup cashews. Bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer; cover and simmer until the vegetables are tender and the cashews are soft, about 15 minutes.
Pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds (use caution when blending hot liquids). (Alternatively, process the soup in the pot using an immersion blender on high speed for 1 to 2 minutes.) Ladle the soup evenly into 4 bowls (or pumpkins, see Tip); sprinkle with scallions, paprika and the remaining 1/4 cup cashews.
Tips
Tip: To make Pumpkin Soup Bowls: Preheat oven to 350 degrees F. Cut off and discard tops from 4 small pumpkins (pie pumpkins work well). Scoop out and discard pulp and seeds, removing as much pulp as possible. Brush the pumpkin insides with a little olive oil and, if desired, sprinkle with salt and pepper. Arrange the pumpkins, cut-sides up, on a baking sheet. Bake until the inside flesh is tender when pierced with a fork, 20 to 30 minutes. Let cool slightly before filling with soup.
Originally appeared: EatingWell.com, August 2020
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Nutrition Facts(per serving)298Calories19gFat29gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
