Pumpkin And cabbage soup

Sure! Here’s a simple recipe for pumpkin and cabbage soup:

Ingredients:

• 1 small pumpkin, peeled and diced
• 1 small head of cabbage, shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for cooking
• Optional toppings: chopped parsley, sour cream, toasted pumpkin seeds

Instructions:

1. Heat a large pot over medium heat and add a drizzle of olive oil.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent and fragrant.
3. Add the diced pumpkin and shredded cabbage to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Pour in the vegetable broth and add the dried thyme. Bring the soup to a simmer.
5. Cover the pot and let the soup simmer for about 20-25 minutes, or until the pumpkin is tender.
6. Once the pumpkin is fully cooked, use an immersion blender or transfer the soup to a blender (in batches if necessary) and blend until smooth. Be careful when blending hot liquids.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot, garnished with chopped parsley, a dollop of sour cream, and/or toasted pumpkin seeds if desired.

Enjoy your delicious and nutritious pumpkin and cabbage soup!