Pumpkin Pesto Soup
This pumpkin pesto soup is an easy but flavourful lunch or light dinner, with a hint of herbs and garlic from the pesto. Vegan, gluten-free and low histamine recipe.Serves 3-4.
Servings: 3 people
Calories: 527kcal
Ingredients
- 2.2 lbs pumpkin de-seeded, skin removed and diced
- ½ white onion diced
- 1 celery stick diced
- 2-3 small potatoes diced
- 1 large carrot diced
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 1 teaspoon thyme
- 4 cups vegetable broth
- 1 can coconut milk
- pinch salt
- pinch black pepper optional
- 1 spoonful pesto
For the topping
- 1 tablespoon pesto
Instructions
- In a large pot fry the onion in olive oil until softened, and then add the turmeric and thyme. Stir to combine.
- Add the celery, pumpkin, potato and carrot, and cook for a few minutes. Pour in the broth and bring to a boil. Reduce the heat and have on a light simmer for 30 minutes.
- Pour in the coconut milk and a spoonful of pesto (more if you like a very herby flavour). Stir to combine, season with salt and pepper (if using) and let the soup warm through for a few minutes. Use an immersion blender to blend into your soup.
- To serve, ladle into your bowls and top with a spoonful of pesto. Enjoy!
Notes
- If you don't have an immersion blender you can easily transfer batches to a food processor and blend that way.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- pesto will vary depending upon ingredients.
- pumpkin scores 0 on the SIGHI list, but other lists rate it higher. Only use if you know you tolerate it well.
- vegetable broth will depend upon the ingredients.
Nutrition
Calories: 527kcal | Carbohydrates: 54g | Protein: 10g | Fat: 34g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 95mg | Potassium: 2016mg | Fiber: 7g | Sugar: 14g | Vitamin A: 32474IU | Vitamin C: 58mg | Calcium: 132mg | Iron: 8mg