Time
40 min
Serving
6 persons
Calories
0
Cuisine
Ingredients
- pumpkin, peeled and: 1 piece (cut into cubes)
- onion: 1 piece (chopped)
- spinach leaves, washed and: 2 cups (chopped)
- vegetable broth: 3 cups
- garlic powder: 1 tsp
- cumin powder: 1 tsp
- salt and pepper: (to taste)
- Olive oil for cooking:
Metric Conversion
Stages of cooking
-
Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
-
Add the pumpkin cubes and sauté for about 5 minutes, until slightly softened.
-
Stir in the garlic powder and cumin powder and cook for an additional minute.
-
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20-25 minutes until the pumpkin is tender.
-
Using an immersion blender or regular blender, blend the soup until smooth and creamy.
-
Return the soup to the pot and stir in the chopped spinach. Cook for another 5 minutes until the spinach wilts.
-
Season with salt and pepper to taste.
-
Serve hot and enjoy this warm and nourishing pumpkin spinach onion soup.
-
Note: You can garnish the soup with a drizzle of olive oil, a sprinkle of cumin powder, or a handful of pumpkin seeds for added texture and flavor.
