Golden Heart Pumpkin Soup

Name: Golden Heart Pumpkin Soup
Ingredients: 1 medium pumpkin (about 1 kg), peeled, deseeded, and cubed; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, chopped; 1 small sweet potato, chopped (optional, for creaminess); 1 tbsp extra virgin olive oil; 1 tsp turmeric powder; 1 tsp ground cumin; ½ tsp ground black pepper; ½ tsp ground cinnamon (optional, adds warmth); 4 cups low-sodium vegetable broth; Juice of ½ lemon; Fresh parsley or coriander, chopped (for garnish)

A silky pumpkin soup infused with warm spices and a hint of lemon. Packed with fiber, antioxidants, and heart-friendly fats, this soup is designed to support cholesterol levels and overall cardiovascular health, without sacrificing flavor.

pumpkin soup

Categories: High Cholesterol • Heart Disease • Vegetarian

Instructions

Heat olive oil in a large pot. Add onion and garlic, cook until softened (2–3 mins).
Stir in turmeric, cumin, black pepper, and cinnamon. Toast gently for 1 minute.
Add pumpkin, carrots, and sweet potato. Stir well.
Pour in vegetable broth, bring to boil, then reduce heat and simmer ~20 minutes until pumpkin is tender.
Blend until silky smooth with a hand blender (or standard blender).
Stir in lemon juice. Adjust seasoning.
Serve hot, garnished with parsley or coriander. Add a few pumpkin seeds for crunch.

← Back to recipes