Ingredients
- 2 tbsp Olive oil
- 1 Red onion diced
- 4 cloves Garlic smashed
- 1 tsp Ground cumin
- 1 tsp Coriander seed
- 1 tsp Cinnamon
- 3 cups Pumpkin (or butternut squash), diced, or canned pumpkin puree
- 1 tbsp Fresh ginger grated
- 4 cups Vegetable or chicken stock (low sodium)
- 1 tbsp Lime juice
- 1/2 cup Powdered skim milk or low-fat plain Greek-style yogurt
Garnish
- 1/2 cup Fresh cilantro or Italian parsley
- 2 tbsp Pumpkin seeds toasted
- Salt to taste
- Pepper to taste
Instructions
- Add the olive oil to a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and spices, stir and continue to cook for another 5 minutes.
- Add pumpkin and ginger, stir well and cook for another 5 minutes.
- Add stock, bring to a boil, reduce heat to medium low and simmer for 25 to 30 minutes.
- Add lime juice and powdered milk. Puree with a hand blender or carefully transfer to stand blender and puree until smooth. Season to taste.
- Serve with fresh herbs and some toasted pumpkin seeds.
Notes
Recipe adapted from Nourish Online
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