Moroccan Spiced Pumpkin Soup

Recipe courtesy of
  • AdventHealth

Recipe Ingredients

  • 1½ teaspoons canola oil
  • 2½ cups yellow onion, diced
  • ⅛ teaspoons cinnamon
  • ¹/₁₆  teaspoons or a pinch of ground allspice
  • ⅛ teaspoons ground cayenne pepper
  • ⅛ black ground pepper
  • ¼ teaspoons ground coriander
  • 4 cups fresh pumpkin, peeled, clean and diced
  • 3 cups low sodium vegetable broth
  • ¼ cups 1% milk

Cooking Instructions

Yields: 8 Servings | Serving Size: 1 cup

Follow the prep technique next to each ingredient.

In a stock pot, sauté onions in oil until translucent.

Add the spices and diced pumpkin, and sauté to extract their aroma.

Cook over medium heat until pumpkin is tender, add the milk and turn off heat.

Purée soup and turn heat back on, cook for five more minutes.

Remove from heat and serve.

Category Tags

Appetizers and Sides
Diabetes-friendly
Entrees
Soups and Stews

Nutritional Data

Calories: 54.03
Fat: 1.07 g
Saturated Fat: 0.17 g
Cholesterol: 0.0 mg
Sodium: 54.48 mg
Carbohydrates: 10.43 g
Fiber: 1.58 g
Sugars: 4.86 g
Protein: 1.78 g