lemony pumpkin soup
- Total Time: 30m
- Servings: 4
- Serving Size: 1 cup
- Level: easy
- Calories: 220
2 ½ cups low-sodium vegetable broth
2 cups pumpkin puree
1 cup siggi’s 4% plain skyr
¼ cup freshly squeezed lemon juice
1 Tbsp olive oil
2 cloves garlic, minced
1 shallot, diced
1 ½ tsp freshly grated ginger
1 tsp red pepper flakes
1 tsp turmeric
pinch of nutmeg
salt & freshly ground pepper to taste
pepita parmesan topping (optional):
¼ cup pepitas (green pumpkin seeds)
½ cup shredded parmesan cheese
In a soup pot over medium heat, add 1 tablespoon olive oil, shallot, and garlic. Cook for 2-3 minutes, or until translucent and fragrant.
Add the remaining ingredients, stir to combine, and bring to a light simmer for 10 minutes.
Transfer soup mixture to a blender or use an emulsion blender to puree the soup.
Pour the soup back into the pot and continue cooking for an additional 10 minutes.
For the pepita parmesan topping: pre-heat oven to 325°F. Place pepitas on one half of a baking sheet lined with parchment paper so none are on top of each other. Sprinkle a heaping tablespoon of parmesan cheese and pat down into circles on the other half of the pan. Repeat with remaining cheese. Bake for 8-10 minutes until cheese is golden and crisp.
Pour soup into bowls and top with parmesan cheese crisps, pepitas and extra freshly ground black pepper if you desire! For a fun fall twist, serve in mini pumpkins or gourds!
This recipe comes from our friend Maggie Michalczyk, RDN