Time
40 min
Serving
6 persons
Calories
0
Cuisine
Ingredients
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- pumpkin (fresh or canned): 2 cups (diced)
- vegetable stock: 4 cups
- spinach leaves: 2 cups (fresh)
- olive oil: 1 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent and fragrant.
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Add the diced pumpkin to the pot and cook for another 5 minutes, stirring occasionally.
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Pour in the vegetable stock and bring the soup to a boil. Reduce the heat to low and let it simmer for 20-25 minutes, or until the pumpkin is tender.
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Using an immersion blender or regular blender, puree the soup until smooth.
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Return the soup to the pot and add the fresh spinach leaves. Cook for another 5 minutes, or until the spinach has wilted.
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Season with salt and pepper to taste. You can also add any other desired herbs or spices for extra flavor.
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Serve the spinach and pumpkin onion soup hot, garnished with a sprinkle of freshly ground black pepper or a drizzle of olive oil if desired.
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Enjoy this comforting and nourishing spinach and pumpkin onion soup as a delicious vegetarian or vegan option for lunch or dinner. It pairs well with crusty bread or a side salad for a complete meal.