Pumpkin Soup With Salsa Salad
Mexican-style pumpkin soup that every spicy fan will enjoy.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Side Dish, Soup
Cuisine American
Servings 4 people
Calories 120.5 kcal
Pumpkin Soup
- 600 g butternut pumpkin cubed
- 3 cloves garlic
- olive oil
- 1 onion
- 3 cups warm stock
- ½ tsp chili oil or ½ finely chopped chili
- salt and pepper
Salsa Salad
- 2 large tomatoes cut into bite-size pieces
- ½ large green bell pepper chopped
- ½ large red bell pepper chopped
- 1 jalapeno pepper chopped
- ½ sweet red onion chopped
- ½ tsp salt
Pumpkin Soup
Preheat the oven to 392 °F.
Place the butternut pumpkin and garlic on a baking tray and drizzle with some oil. Roast the pumpkin for about 30 - 40 minutes until cooked.
Sweat the onion in some oil and fry until softened.
Add cooked pumpkin and sweat for 5 minutes more. Add the stock and let it simmer for 5-10 minutes. Season with salt and pepper.
Remove from the heat and puree the soup.
Salsa salad
In a large bowl lightly mix the tomatoes, green and red bell peppers, jalapeno peppers, and red onion until combined well.
Sprinkle with salt and mix.
Serve the soup with salsa salad topping.
Serving: 1cupCalories: 120.5kcalCarbohydrates: 13.5gProtein: 4.8gFat: 5.5gSaturated Fat: 3.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.8gTrans Fat: 0.1gCholesterol: 16mgSodium: 517mgPotassium: 354.5mgFiber: 2.9gSugar: 6gVitamin A: 10423IUVitamin C: 2.9mgCalcium: 13.5mgIron: 0.4mg
Keyword Pumpkin Soup, salsa salad, What to Serve With Pumpkin Soup