Tea-Scented Pumpkin Soup - PCOS-Friendly Recipe

Tea-Scented Pumpkin Soup
Servings: 8
Lunch

This Tea-Scented Pumpkin Soup is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Han Feng lightly flavors this silky, creamy soup with Ceylon tea, garnishing it with a drizzle of roasted pumpkinseed oil. She always restocks her supply of the lovely, nutty oil whenever she's in New York.

Ingredients

  • 1 sweet pumpkin or kabocha squash
  • 6 c. chicken stock or vegetable stock
  • 1 tsp. Ceylon tea
  • 1/2 c. boiling water
  • Freshly ground pepper
  • 2 tsp. vegetable oil
  • 2 scallions
  • Roasted pumpkinseed oil

Instructions

  1. In a large enameled cast-iron casserole, cover the pumpkin with the stock and bring to a boil. Simmer over moderate heat until the pumpkin is tender, about 35 minutes.
  2. In a cup, steep the tea in the boiling water for 5 minutes. Strain the tea.
  3. Working in batches, purée the soup in a blender and return it to the casserole. Add the tea and bring to a simmer. Season the soup with salt and pepper.
  4. In a small skillet, heat the vegetable oil. Add the scallion greens and cook over high heat until softened, about 30 seconds. Season with salt.
  5. Ladle the soup into small bowls and drizzle lightly with pumpkinseed oil. Garnish with the scallion greens and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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Frequently Asked Questions

Yes, this Tea-Scented Pumpkin Soup recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

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