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Pumpkin Soup - 60 Calories Per Cup

I love making this soup around Thanksgiving and Christmas. Everyone seems to love it.


Sautee a half a medium onion and 6 chopped garlic cloves in a soup pot sprayed with extra virgin olive oil spay until cooked.

Take the pumpkin and cut it in half. Scoop all the seeds out and then take all the skin off. Chop the pumpkin and place it in the soup pot with the onion and the garlic.

Pour chicken stock in the pot until it covers the pumpkin. Bring to a boil and then simmer until the pumpkin is fully cooked. Once the pumpkin is fully cooked (you can mash it with a fork), take it off the flame and let it cool for an hour.

Take the pumpkin soup and put it in a blender and blend until smooth (It may take you 4 - 6 blenders full if you are making a big pot of soup). Pour the blended soup back into the soup pot and season with sea salt and black pepper to taste. Garnish with raw pumpkin seeds.

Learn how to make pumpkin soup,