4 Serves
75 Mins
4 g
22 g
21 g
Heat the olive oil in a large pot over medium heat.
Ingredients, vitamins, and health benefits
Extra Virgin Olive Oil
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
70 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
163 mg / 1,250 mgPotassium
890 mg / 4,700 mgSodium
1286 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
10 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Add the diced onion and minced garlic to the pot, sautéing until they are soft and fragrant.
Stir in the cubed pumpkin and vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the pumpkin is tender.
Stir in the coconut milk and season the soup with salt and black pepper to taste.
Use an immersion blender to process the soup until smooth, then serve hot.
Onion
Minced Garlic
Pumpkin
Vegetable Broth
Coconut Milk
Salt
Black Pepper
Vitamin A
800 µg / 900 µgVitamin C
23 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
70 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
163 mg / 1,250 mgPotassium
890 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
10 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g