
Amita Garg
Pumpkin Soup

Vegetarian, vegan, gluten free,pumpkin soup is a warming and filling soup. It is a perfect for the cold winter season. Caramelized onion, cinnamon, thyme and ginger give this soup amazing warm flavor.
Author--------------------------Amita Garg
Preparation time-----------10 Minutes
Cooking Time----------------30 Minutes
Total Time---------------------40 minutes
Serving--------------------------2
Ingredients-
1 cup --------------Pumpkin cut into small pieces
1 ---------------------------------Small onion finely chopped
1 tsp--------------------------------Ginger finely chopped
1 tsp-------------------------------. Garlic finely chopped
1 1/2 cup---------------- Vegetable stock
1 tab Sp.---------------------------Butter--or olive oil
1 tsp.--------------------------------Thyme
1 cup--------------------------------Thick Coconut milk
1 cup--------------------------------Water
Seasoning and Grnishing:
Salt and black Pepper---------to taste
1/4 tsp.----------------------------- Cinnamon Powder
4 ------------------------------------- Olives finely chopped [optional]
2 t Sp.-------------------------------Roasted Pumpkin Seeds
How To Make-
Peel and sliced the pumpkin.
in a pressure Cooker melt butter and add ginger and garlic and saute for 2 minutes.
Add onion and caramelized it.
Add spices and pumpkin slices, stir very well to bring out the spices flavor very well.
Add vegetable stock and water, pressure cook for 3-4 whistle.
Release steam and bland the mixture with hand blander to puree the soup.
Strain in a large pan with the help of strainer.
Cook the soup another 5 minutes.
Add coconut milk and cook another 5 minutes.
Add seasoning according to your taste.
Garnish with roasted pumpkin seeds. Serve with crusty toasted bread.
Step By Step Recipe Of Pumpkin soup-
Peel pumpkin and sliced them. in a pressure Cooker melt butter and add ginger and garlic and saute for 2 minutes.
Add onion and caramelized it. Add pumpkin slices and spices, stir very well to bring out the spices flavor very well.
Add vegetable stock and water, pressure cook for 3-4 whistle. Release steam and bland the mixture with hand blander to puree the soup. Strain in a large pan with the help of strainer.Cook the soup another 5 minutes. Add coconut milk and cook another 5 minutes.
Add seasoning and olives according to your taste. Garnish with roasted pumpkin seeds. Serve with crusty toasted bread.
