
Pumpkin Soup with Chipotle-Roasted Sunflower Seeds
25 min Prep Time
35 min Cook Time
1 hr Total Time
4 Servings
290 Calories
15 g Carbohydrates
23 g Total Fat
For the pumpkin soup:
½ vanilla bean
4 tablespoons butter
½ white onion, finely diced
1 (15-ounce) can pumpkin
2-3 tablespoons chopped fresh sage
2 ½ cups lactose-free whole milk
Salt and pepper
Greek yogurt
For the chipotle-roasted sunflower seeds:
¼ cup sunflower seeds
1 teaspoon olive oil
¼ teaspoon chipotle powder
For the soup:
1. Halve the vanilla bean lengthwise, scrape the seeds and then set aside both the seeds and the pod.
2. Melt the butter in a small sauté pan over medium-high heat and cook until it starts to brown.
3. Add the onion, vanilla bean pod and vanilla seeds. Cook until the onion is translucent.
4. Add the canned pumpkin, sage and milk. Whisk together and reduce the heat to medium. Simmer for 15 minutes.
5. Remove the vanilla bean pod and let soup cool.* Blend with an immersion blender until smooth. Return to medium heat, season with salt and pepper to taste.
6. Ladle into bowls; garnish with a dollop of tangy Greek yogurt and a sprinkling of Chipotle-Roasted Sunflower Seeds.
For the sunflower seeds
1. In a sauté pan, combine the sunflower seeds, olive oil and chipotle powder; bring to medium-high heat.
2. Toss together to coat all of the sunflower seeds with oil and chile and cook for 2 minutes, or until they are golden brown and toasted.
*Pumpkin Soup Tips + Tricks
Wait for soup to cool so the heat does not make the soup explode during blending.
The thickness of this soup is determined by the amount of milk you add to the recipe, so add more milk if desired. To serve it as more of a pureed pumpkin side dish, add less milk.
If you do not have an immersion blender, puree the soup in an upright blender.
Sunflower Seed Tips + Tricks:
These are the perfect nutty, smoky, addition to salad, soups or everyday snacking.
For flavor without heat, substitute chili powder for the chipotle powder.