Smoked Paprika Pumpkin Soup with Roasted Beet Drizzle
Power Food: Smoked PaprikaFree From: Gluten, Dairy, Soy
Ingredients
- 1 beet cubed
- 4 ¼ cup vegetable stock low sodium & gluten free, divided
- 1 onion minced
- 3 garlic cloves minced
- 1 Tbsp. smoked paprika sweet or hot
- 1 tsp. each: ground cumin & ground coriander
- 4 cups pumpkin chopped or 1-28 oz. can pumpkin puree, unsweetened (not pie filling)
- sea salt & pepper to taste
- ¼ cup coconut yogurt unsweetened (gluten & dairy free), to garnish
- ¼ cup pumpkin seeds soaked overnight, to garnish
- ¼ cup cilantro minced for garnish
Directions
- Preheat oven to 375 ºF. Place beet on a parchment lined baking sheet, drizzle with ¼ cup stock, and roast beets for 10 minutes or until soft.
- Add ¼ cup more of the stock to a large stockpot on medium heat. Add onion, garlic, smoked paprika, cumin, and coriander and healthy sauté for 2-3 minutes or until onions are soft. Next, add pumpkin, salt, and pepper to taste. Let simmer for 15 minutes. Use a hand immersion blender or transfer batches of soup to a blender and blend until smooth.
- Put roasted beets in a blender and puree until smooth. Set aside.
- Ladle soup into bowls. Drizzle with coconut yogurt and roasted beet puree. Top with pumpkin seeds and cilantro to garnish.
Notes
Nutritional Facts: Calories 154 | Total Fat 0.3 g | Saturated Fat 0.1 g | Monounsaturated Fat 0 g | Polyunsaturated Fat 0.1 g | Cholesterol 0 mg | Sodium 390 mg | Potassium 544 mg | Total Carbohydrate 29.4 g | Natural Sugar 8.8 g | Dietary Fibre 7 g | Protein 4.5 g | *Vitamin A 499.9 % | * Vitamin C 43.1 % | * Manganese 21.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.