Pistachio Pumpkin Soup


Adapted from Krolls Korner - Yield: 4 servings



4 cups low-sodium vegetable stock

2 Russet potatoes, peeled and cut into 2-inch cubes

1 small yellow onion, diced

3-4 cloves garlic, minced

3 Tbsp. olive oil

1/3 cup shelled pistachios

1 (15 oz.) can pumpkin puree

1 tsp. ground nutmeg

1/2 tsp. ground cardamom

1/2 tsp. turmeric

Pinch of paprika

1/4 cup plain Greek yogurt (or coconut milk for dairy free)

Salt and pepper, to taste

Parsley, for garnish (or green onions)

Additional pistachios for garnish



In a soup pot, bring stock and potato cubes to a boil. Boil 10-15 minutes or until potatoes are fork tender.


While potatoes cook, sauté the onions and garlic in olive oil in a small pan over medium heat until onions become translucent.


In a food processor, pulse pistachios into a fine powder. Using a slotted spoon to separate from stock, place cooked potatoes in a food processor. Add onion mixture, pumpkin puree, nutmeg, cardamom, turmeric and paprika. Using caution (blender may get hot), blend mixture until smooth.


Transfer mixture into the soup pot with remaining stock on the stove. Bring to a boil before reducing heat and adding in the Greek yogurt. Add salt and pepper. Enjoy warm and top with parsley and pistachios.






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