Gingery Pumpkin Soup

Ingredients

• 2 tablespoons shelled pumpkin seeds
• 1 tablespoon extra-virgin olive oil
• 4 teaspoons minced fresh ginger
• 2 large cloves garlic, minced
• 1 ½ teaspoons ground cumin
• 4 cups cubed raw pumpkin
• 5 ½ cups water
• Juice of 1/2 lemon
• Salt and freshly ground pepper
• 1 tablespoon finely chopped fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    81 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 286 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Toast the pumpkin seeds by heating them in a small dry skillet or in a toaster oven. Set aside.
2. Heat oil in a heavy saucepan. Add the ginger, garlic and cumin and saute, stirring, until garlic turns golden.
3. Add the pumpkin and water, bring to a simmer and cook until the pumpkin is soft, about 20 minutes. Puree the mixture in a food processor; then, pass through a sieve and return to the saucepan.
4. Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilantro. Serve with a sprinkling of pumpkin seeds on each portion.