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Spinach Pumpkin Soup

Author
Cookinero 27 Jan 2023
26180
Spinach Pumpkin Soup

How to cook Spinach Pumpkin Soup

Step 1

Spinach Pumpkin Soup

Heat the oil in a heavy bottomed pan, fry the finely chopped onion and thyme. Add spinach. Cook spinach until defrosted. If spinach is fresh, add at the end of cooking. Add pumpkin puree, if necessary, dilute with boiling water to the desired consistency. Puree the soup.

Step 2

Spinach Pumpkin Soup

When serving, sprinkle with flaxseeds and pieces of crab sticks. Enjoy your meal!

Spinach Pumpkin Soup - FAQ About Ingredients, Baking Time and Storage

Yes, you can! Just make sure to thaw the frozen pumpkin completely and drain any excess liquid before adding it to the soup.
Toasted pumpkin seeds, croutons, a dollop of yogurt or cream, or a sprinkle of Parmesan cheese all make great toppings for this soup.
This soup will last for up to 3-4 days in an airtight container in the refrigerator.
Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
This soup is naturally vegetarian, as it doesn't contain meat. Just ensure your choice of oil is plant-based!
Chia seeds, hemp seeds, or even a drizzle of olive oil can be used instead of flaxseeds for serving.
Yes, yellow or white onion can be used in place of finely chopped onion.
To increase the serving size, simply double or triple all the ingredients proportionally, adjusting the water as needed to achieve your desired consistency.

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