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Comforting Pumpkin, Oat & Cumin Soup
A warm, nourishing soup with a creamy texture from ground oats and a gentle spice from cumin and ginger. Simple, satisfying, and perfect for any day of the year.
Prep:
10 minutes
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Cook:
20 minutes
2-4 servings
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Easy
Ingredients
8 ounces pumpkin, peeled and chopped
1 carrot peeled and chopped
1 potato, peeled and diced
4 TBSP ground oats (finely blended oat flakes)
2 tsp. salt (adjust to taste)
1 tsp. ground ginger
¾ TBSP ground cumin
1 clove garlic, minced
1 TBSP tomato paste
1 TBSP olive oil
3-3½ cups water
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230 g pumpkin, peeled and chopped
1 carrot peeled and chopped
1 potato, peeled and diced
120 ml ground oats (finely blended oat flakes)
10 ml salt (adjust to taste)
5 ml ground ginger
25 ml ground cumin
1 clove garlic, minced
15 ml tomato paste
30 ml olive oil
600–700 ml water
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
Instructions
- Add the pumpkin, carrot, potato, garlic, tomato paste, and spices to a pot with a drizzle of olive oil. Sauté briefly. If needed, add a small splash of water to prevent sticking.
- Pour in the rest of the water and bring to a boil.
- Stir in the ground oats.
- Let the soup cook for 15–20 minutes, until the vegetables are soft. Then blend until smooth.
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Nutritional Info
Storage
Notes
If the soup thickens the next day (the oats will absorb more liquid), simply add a bit of extra water when reheating.
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