The pumpkin soup you love with a few fresh flavours – this is one recipe you’re going to fall in love with. This delicious recipe comes from our Fernwood Pulse program - our online food, fitness, and wellness hub, packed with hundreds of recipes, at home workouts, yoga flows, meditations, online live chat with our fitness coach and nutritionist, and more.
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- ½ tbsp extra virgin olive oil
- 25g onion
- ½ garlic clove
- ½ tsp smoked paprika
- 1 pinch salt
- 50g carrot, peeled
- 200g pumpkin, skin removed
- 5g basil
- 20g feta
- 60g Greek yoghurt
- 1 slice wholemeal bread
- 10g pumpkin seeds
- Heat the oil in a medium pan. Finely chop onion and garlic, then add to the pan and saute on a low heat for 1-2 minutes. Add salt and smoked paprika.
- Chop carrot and pumpkin into 2cm cubes and add to the pan. Mix well and saute for about 5-7 minutes.
- Add 300ml of water, increase the heat to bring to a boil, then decrease the heat and simmer for about 20 minutes or until pumpkin and carrot are soft.
- Carefully process with a stick mixer or a food processor until smooth (be cautious of heat or steam).
- Toast the seeds for 30 seconds in a microwave.
- Top the soup with yoghurt, crumbled feta, seeds and torn basil leaves. Serve with a slice of wholemeal bread.