Pumpkin and Vegetable Soup Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 2 cups pumpkin, diced (fresh or canned)
• 1 zucchini, chopped
• 1 potato, peeled and diced
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon black seed (Nigella sativa)
• 1 teaspoon cumin powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 teaspoon ground cinnamon (optional, for a warm touch)
• Fresh parsley for garnish

Instructions:

1. Heat oil: In a large pot, heat the olive oil over medium heat.
2. Sauté veggies: Add diced onions, garlic, carrot, and celery. Cook for 5 minutes, until softened and fragrant.
3. Add pumpkin and other vegetables: Stir in the diced pumpkin, zucchini, and potato. Sauté for another 3 minutes.
4. Season: Sprinkle in the black seed, cumin powder, paprika, cinnamon (if using), salt, and pepper. Stir to coat the vegetables with the spices.
5. Add broth and simmer: Pour in the vegetable broth and water. Bring to a boil, then reduce heat to low. Simmer uncovered for 15-20 minutes, or until all vegetables are tender.
6. Blend (optional): If you prefer a smoother soup, use an immersion blender to blend the soup until creamy, or leave it chunky for more texture.
7. Serve: Ladle into bowls, garnish with fresh parsley, and enjoy!

This hearty, healthy soup is perfect for a quick, nourishing meal. It’s so delicious, you’ll want to make it every day!