Spinach and Pumpkin Onion Soup

Stages of cooking

1

2

3

4

5

6

7

8

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent and fragrant.

   

2. Add the diced pumpkin to the pot and cook for another 5 minutes, stirring occasionally.

   

3. Pour in the vegetable stock and bring the soup to a boil. Reduce the heat to low and let it simmer for 20-25 minutes, or until the pumpkin is tender.

   

4. Using an immersion blender or regular blender, puree the soup until smooth.

   

5. Return the soup to the pot and add the fresh spinach leaves. Cook for another 5 minutes, or until the spinach has wilted.

   

6. Season with salt and pepper to taste. You can also add any other desired herbs or spices for extra flavor.

   

7. Serve the spinach and pumpkin onion soup hot, garnished with a sprinkle of freshly ground black pepper or a drizzle of olive oil if desired.

   

8. Enjoy this comforting and nourishing spinach and pumpkin onion soup as a delicious vegetarian or vegan option for lunch or dinner. It pairs well with crusty bread or a side salad for a complete meal.