Creamy Pumpkin Soup Recipe From Gaea!

1. 1

   Place the chopped pumpkin, zucchini, onions and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered.

2. 2

   Bring the broth to a boil then let simmer over low heat for 30 minutes.

3. 3

   Turn off the heat and let the soup cool to room temperature before pureeing vegetable and broth in a blender.

4. 4

   Add 2 to 3 tablespoons of olive oil to the pureed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls.

5. 5

   Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.