Creamy Roasted Pumpkin Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Pumpkin Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Pumpkin Soup

Indulge in a velvety roasted pumpkin soup that blends the natural sweetness of roasted pumpkin with the creaminess of Greek yogurt and the hearty boost of white cannellini beans. Perfectly spiced with garlic and onion and enriched with a touch of olive oil, this soup offers a comforting bowl of nourishment that's ideal for any meal time.

Try 7 days free, then $12.99 / mo.

NUTRITION

439kcal
Protein
39.4g
Fat
6.6g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

300g Roasted Pumpkin

200g Cannellini Beans

150g Nonfat Greek Yogurt

1 tsp Olive Oil

1 small Onion

2 cloves Garlic

2 cups Vegetable Broth

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the pumpkin, drizzle with a tiny amount of olive oil, and roast on a baking sheet for about 25-30 minutes until tender and lightly caramelized.

  • 2

    While the pumpkin is roasting, finely chop the onion and garlic. In a large pot, heat 1 tsp olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 5 minutes.

  • 3

    Add the roasted pumpkin to the pot along with the cannellini beans and vegetable broth. Bring the mixture to a simmer and let it cook for another 10 minutes to allow the flavors to meld.

  • 4

    Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully blend the soup in batches in a countertop blender.

  • 5

    Stir in the nonfat Greek yogurt to achieve a creamy texture. Adjust seasoning with salt and pepper to taste if needed.

  • 6

    Reheat the soup gently if necessary, then serve warm. Enjoy your nourishing bowl of creamy roasted pumpkin soup!

Creamy Roasted Pumpkin Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Pumpkin Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Pumpkin Soup

Indulge in a velvety roasted pumpkin soup that blends the natural sweetness of roasted pumpkin with the creaminess of Greek yogurt and the hearty boost of white cannellini beans. Perfectly spiced with garlic and onion and enriched with a touch of olive oil, this soup offers a comforting bowl of nourishment that's ideal for any meal time.

NUTRITION

439kcal
Protein
39.4g
Fat
6.6g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

300g Roasted Pumpkin

200g Cannellini Beans

150g Nonfat Greek Yogurt

1 tsp Olive Oil

1 small Onion

2 cloves Garlic

2 cups Vegetable Broth

PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the pumpkin, drizzle with a tiny amount of olive oil, and roast on a baking sheet for about 25-30 minutes until tender and lightly caramelized.

  • 2

    While the pumpkin is roasting, finely chop the onion and garlic. In a large pot, heat 1 tsp olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 5 minutes.

  • 3

    Add the roasted pumpkin to the pot along with the cannellini beans and vegetable broth. Bring the mixture to a simmer and let it cook for another 10 minutes to allow the flavors to meld.

  • 4

    Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully blend the soup in batches in a countertop blender.

  • 5

    Stir in the nonfat Greek yogurt to achieve a creamy texture. Adjust seasoning with salt and pepper to taste if needed.

  • 6

    Reheat the soup gently if necessary, then serve warm. Enjoy your nourishing bowl of creamy roasted pumpkin soup!