Cozy & Nourishing Pumpkin Soup (Vegan-Friendly)

Easy Pumpkin Soup Recipe

Ingredients:

• 2 cups pumpkin purée (or roasted pumpkin)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 cups vegetable broth
• ½ tsp ground ginger
• ¼ tsp nutmeg
• Salt & pepper to taste
• ½ cup coconut milk for creaminess (Optional)

Instructions:

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic; sauté until soft (about 5 minutes).
3. Stir in pumpkin purée, broth, ginger, nutmeg, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Use an immersion blender to blend until smooth.
6. Stir in coconut milk and simmer another 5 minutes.
7. Serve hot, garnished with toasted seeds or a swirl of coconut cream.

✅ Pro Tip: Use roasted pumpkin instead of canned for a richer flavor.

💡 Try This: Don’t have canned pumpkin? Make your own homemade pumpkin purée for the freshest taste.

Toddler Tip: Pumpkin soup can be offered to toddlers from 12 months+, as long as it’s well-blended and cooled. For younger babies, offer plain pumpkin purée instead.

Pumpkin Soup for Toddlers: FAQ

Q: Can I make this soup baby-friendly?

A: Yes! Skip the salt and spices for babies under 1 year, and serve as a simple pumpkin purée soup.

Q: Can toddlers eat it with bread?

A: Absolutely—serve with soft bread sticks or toast fingers for easy dipping. This soup pairs perfectly with crusty bread for a hearty meal. Make extra and freeze portions for quick family dinners all season long.

Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.

Nutritional Facts (per serving):

Calories: 140 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 7 g | Fiber: 3 g | Vitamin A: 9,560 µg (pumpkin is vitamin A-rich!) | Vitamin C: 6.9 mg | Potassium: 305 mg

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