Creamy Pumpkin Soup for Weight Loss | Healthy Dinner with Secret Ingredient (Oats & Turmeric)

Описание: Welcome back to Culinary Compass! Today, we are mastering a truly sensational and incredibly healthy dish: a creamy pumpkin and potato soup that is perfectly balanced for nutrition and flavor. This recipe is ideal for anyone focused on healthy living or maintaining a diet, as we achieve a smooth, velvety texture without relying on heavy cream. Our secret weapon? A small addition of rolled oats, which thickens the soup naturally and boosts its nutritional profile.

Learn professional cooking techniques as we layer flavors using warm spices like nutmeg (perfect with pumpkin) and turmeric, which adds a beautiful golden color and significant health benefits. But we don't stop there! We also include a quick, satisfying recipe for homemade, perfectly seasoned garlic and paprika croutons that elevate this simple soup to gourmet status. This family-friendly recipe is a vitamin powerhouse that adults and kids alike will adore.

If you enjoyed learning this technique, please give this video a thumbs up, share it with a friend who loves healthy food, and subscribe to Culinary Compass for more exciting recipes that blend taste, nutrition, and ease. Let us know in the comments if you used milk or cream in your version!

***

FULL RECIPE: Creamy Pumpkin and Oat Soup

*SOUP INGREDIENTS:*
Pumpkin (Peeled & Diced): 12.3 oz (approx. 1.5 cups)
Potatoes (Diced): 12.3 oz (approx. 2 medium)
Onion: 1 medium, roughly chopped
Carrot: 1, grated or diced
Water: 4 cups
Rolled Oats: 40 grams (approx. 5 tablespoons)
Milk (or cream/cream cheese): 5 oz (approx. 2/3 cup)
Garlic: 1-2 large cloves, minced
Fresh Parsley: Chopped, to taste
Salt: Approx. 1 teaspoon (or to taste)
Spices: Pinch of freshly ground Black Pepper, Pinch of Nutmeg, Pinch of Turmeric
Optional: 5 grams of Butter

*CROUTON INGREDIENTS:*
Bread (e.g., wheat/rye): 7 oz (approx. 7 slices), diced
Garlic Powder: 2 teaspoons
Paprika: 1 teaspoon
Vegetable Oil: 1-2 tablespoons

*INSTRUCTIONS:*
1. Add pumpkin, onion, and carrot to a pot. Add water and bring to a boil.
2. Dice potatoes and add them to the boiling soup.
3. Once the potatoes start boiling, add rolled oats. Stir and simmer until all vegetables are tender.
4. While soup simmers, prepare croutons: Dice bread, toss in a bag with garlic powder and paprika, shake well. Add oil and shake again. Spread on a parchment-lined sheet and bake at 375°F (190°C) for 10-15 minutes until golden.
5. When vegetables are tender, add milk, salt, black pepper, nutmeg, turmeric, minced garlic, parsley, and optional butter. Turn off heat.
6. Blend the soup until completely smooth and creamy. Serve immediately topped with homemade croutons.

***
#CulinaryCompass #PumpkinSoup #HealthySoup