Vitamin-Packed Pumpkin Chili Soup

In spring we really want vitamins, this soup will provide them for us! Vitamin Pumpkin Chili Soup is a great first course choice for lunch. Especially in the spring, it will be very useful to eat such a vitamin cocktail. I will prepare this delicious soup for you! Letʼs cook together and be healthy!
cook time: 1h
Caleb Huxley
Vitamin-Packed Pumpkin Chili Soup

Nutrition Facts (per serving)

51
Calories
4g
Fat
4g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Chilli 1 pc
Olive oil 2 tbsp
Salt to taste
Butter 50 g
Water (or chicken broth) 900 ml
Ginger 1 tsp
Dill 1 g
Pumpkin 800 g
Allspice to taste

Recipe instructions

Step 1

Step 1
Preheat the oven to 220 degrees

Step 2

Step 2
Cut the pumpkin into pieces and place it on a baking sheet, after making deep cuts in it

Step 3

Step 3
Place garlic next to it for flavor, pour in olive oil and salt. Bake for 30 — 35 minutes

Step 4

Step 4
Bake for 30 — 35 minutes

Step 5

Step 5
At this time, peel and finely chop the onion. Place the onion in a thick-bottomed pan, add butter and olive oil, ginger, chili

Step 6

Step 6
Scrape out the pulp with a spoon, peel the garlic, add it all to the pan

Step 7

Step 7
Fill it all with water or broth

Step 8

Step 8
Bring to a boil, cook a little until the vegetables are ready

Step 9

Step 9
Grind the soup in a blender. When serving, add salt to taste

Step 10

Step 10
Bon appetit!

Additional rubrics

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