Creamy Mexican Pumpkin Soup
Try this Creamy Mexican Pumpkin Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- salt & pepper to taste
- 1/2 teaspoon cinnamon
- 1 cup water
- 1/2 medium onion diced
- 1/2 teaspoon chili powder
- 1 cup pumpkin puree
- 2 carrots, chopped
- 1/4 teaspoon cayenne pepper
- 2 cloves of garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 cup cooked quinoa
- zest and juice of 1 lime
- 1 1/2 cups chicken / vegetable stock
- 1 cup milk of choice (i used homemade cashew milk - reci
- oli for sauteeing
- Carbohydrate 43.4778994973087 g
- Cholesterol 0 mg
- Fat 1.13320936110168 g
- Fiber 11.2800926990366 g
- Protein 3.90262085760234 g
- Saturated Fat 0.119618568169842 g
- Serving Size 1 1 Serving (321g)
- Sodium 283.919649652738 mg
- Sugar 32.1978067982722 g
- Trans Fat 0.828516308330504 g
- Calories 187 calories
Heat a little oil over medium-high heat in a large sauce pot or dutch oven. Add the onions, garlic and carrots and cook until starting to soften, about 5 minutes. Add the spices and cook for another 2 - 3 minutes.Add the chicken stock, water, lime zest and juice, and pumpkin and bring to a boil. Simmer uncovered for 15 - 20 minutes until the soup has thickened. Add the quinoa and cook for another 5 minutes.Using an immersion hand blender or high powered blender, blend the soup until smooth. Return to the pot and stir in the milk. Season with salt and pepper. Serve immediately.
