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Velvety Italian pumpkin soup with a drizzle of olive oil and toasted seeds. This vegetarian mediterranean dish is a fresh, healthy family dinner ideal for a 1200 calorie or weight loss plan.
Heat 1 tbsp of the olive oil in a large pot over medium heat. Add chopped onion, celery, carrot, and potato. Sauté for 5 minutes, stirring occasionally until onions are translucent.
Add pumpkin cubes to the pot and sauté for another 3–4 minutes, ensuring the pumpkin begins to soften but does not brown.
Pour in the vegetable broth, add salt, pepper, and nutmeg. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes until all vegetables are soft.
Turn off the heat. Carefully use an immersion blender to puree the soup in the pot until completely smooth and velvety. For a silkier texture, blend in batches in a stand blender if desired.
Return the soup to gentle heat, stirring in the remaining 1 tbsp olive oil. Taste for seasoning, and adjust with more salt or pepper if needed. Serve hot, garnished with toasted pumpkin seeds and an extra drizzle of olive oil on each bowl.
