Pistachio Pumpkin Soup
- 4 cups low sodium vegetable stock
- 2 Russet potatoes, peeled and cut into 2-inch cubes
- 1 small yellow onion, diced
- 3-4 cloves garlic, minced
- 3 Tbsp. olive oil
- ⅓ cup shelled pistachios
- 1 (15 oz.) can pumpkin puree
- 1 tsp. ground nutmeg
- ½ tsp. ground cardamom
- ½ tsp. turmeric
- Pinch of paprika
- ¼ cup plain Greek yogurt
- Salt, to taste
- Black pepper, to taste
- Parsley, for garnish
- Additional pistachios, for garnish
Directions1. In a soup pot, bring stock and potato cubes to a boil. Boil 10-15 minutes or until potatoes are fork tender. 1. While potatoes cook, sauté the onions and garlic in olive oil in a small pan over medium heat until onions become translucent. 1. In a food processor, pulse pistachios into a fine powder. Using a slotted spoon to separate from stock, place cooked potatoes in a food processor. Add onion mixture, pumpkin puree, nutmeg, cardamom, turmeric and paprika. Using caution (blender may get hot), blend mixture until smooth. 1. Transfer mixture into the soup pot with remaining stock on the stove. Bring to a boil before reducing heat and adding in the Greek yogurt. Add salt and pepper. Top with parsley and pistachios. Serve warm.
For dairy free or vegan: Use coconut milk in place of plain Greek yogurt.
Calories 310, Total Fat 16g (Saturated 2g, Trans 0g), Cholesterol 0mg, Sodium 520mg, Total Carbohydrate 38g (Dietary Fiber 9g, Sugars 10g), Protein 9g, Vitamin A 260%, Vitamin C 20% Calcium 8%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Main Dish Dairy Free Sodium Smart 10 Dollar Meal American Vegetarian Winter 20 Minute Meal Soup Fall Vegan Side Dish Thanksgiving