• 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-

  1. Peel and sliced the pumpkin.

  2. in a pressure Cooker melt butter and add ginger and garlic and saute for 2 minutes.

  3. Add onion and caramelized it.

  4. Add spices and pumpkin slices, stir very well to bring out the spices flavor very well.

  5. Add vegetable stock and water, pressure cook for 3-4 whistle.

  6. Release steam and bland the mixture with hand blander to puree the soup.

  7. Strain in a large pan with the help of strainer.

  8. Cook the soup another 5 minutes.

  9. Add coconut milk and cook another 5 minutes.

  10. Add seasoning according to your taste.

  11. 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.











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