I hope you are not getting sick of pumpkin recipes! My love for pumpkin must be apparent at this point. What is not to love about fall’s signature squash?!
Not only is pumpkin loaded with a delicious sweet flavor, but it also contains many beneficial nutrients. The bright orange coloring of pumpkin might be a giveaway of the high beta-carotene content. In the body beta-carotene is converted to vitamin A and performs many important functions in the body.
Pumpkin can be used in a variety of recipes – including baked goods, soups, and pasta. In this recipe the pumpkin serves as a creamy soup base with a hint of sweetness.
This recipe is a perfect solution for those pumpkins you still have hanging around the house. I used pie pumpkins for this recipe, however I think any pumpkin would suffice. You will likely not use all of the pumpkin seeds for the soup – the leftovers can double as a delicious healthy snack.
What is your favorite pumpkin recipe?
- 2 whole pie pumpkins (about 5-6 inch in diameter)
- 2-4 cups low sodium vegetable broth (or desired amount)
- 1 tablespoon light buttery spread
- 1/4 cup onions, chopped
- 1 clove garlic, chopped
- salt and pepper to taste
- non-stick cooking spray
- optional: Greek yogurt