Pumpkin Soup Recipe: Pumpkin Soup recipe is a refreshing and nutritious soup. This thick soup or puree soup is made with limited ingredients and easy steps so that it can be tried at home. In this Pumpkin Soup Recipe, the preparation is started from scratch, without any broth etc. You can avoid cream and oil if you want to reduce calories. Instead of cream you can try almond milk for vegan preparation. For a variety instead of water you can add vegetable broth, lentil broth, chicken broth etc. Try with a variety of spices or a variety of vegetables like butternut squash, bottle guard etc. You can add some seedless grapes, apple cubes or potatoes to the soup.
PUMPKIN SOUP RECIPE is a refreshing and nutritious soup. This thick soup is made with limited ingredients and easy steps so that it can be tried at home.
Ingredients: 2 cup pumpkin, peeled, de-seeded, cubed in 1 inch pieces 1 onion 2 carrots 3 cloves garlic 10 fresh basil leaves 2 tbsp olive oil or butter Salt to taste black pepper powder/ground, to taste 2 tablespoon cream, to garnish 1 tablespoon nuts, chopped, to garnish One teaspoon sesame seeds, to garnish
Method One – With Oven: Preheat oven at 200 degree Fahrenheit Peel and cut onion in 4 pieces Wash and make 2 inch pieces of carrots. Place garlic cloves, onions, carrots and pumpkin on a baking tray and coat with a little oil. Put them in the oven for 15-20 minutes till they look a little cooked and a little brown from outside. Let baked vegetables cool down a little to grind. Move all baked vegetables to a grinder with 6 basil leaves, salt and pepper. Make a smooth paste. Move paste to a pan and add a little water if the paste is too thick. Stir and let it boil for 5 minutes. Move to serving soup bowls and garnish with cream, chopped nuts, sesame seeds and basil leaves. Serve hot with croutons, pieces of bread or slices toast.
Method Two – Without Oven: Peel and cut onion in 6-8 pieces Wash and make 1 inch pieces of carrots. Take a pan with 1/2 cup water. Add garlic cloves, onions, carrots and pumpkin. Cover and boil for 15-20 minutes until they loose stiffness. Add a little more water if needed. Let vegetables cool down a little to grind. Move all vegetables to a grinder with 6 basil leaves, salt and pepper. Make a smooth paste. Move paste to a pan and add a little water if the paste is too thick. Stir and let it boil for 5 minutes. Move to serving soup bowls and garnish with cream, chopped nuts, sesame seeds and basil leaves. Serve hot with croutons, pieces of bread or slices toast.
Recipe Servings: 2 Prep Time: 05 mins Cook Time: 25 mins Total Cook Time: 30 mins Difficulty Level: Easy
About Pumpkin Soup Recipe: Fresh Pumpkin Soup is a refreshing and nutritious soup. This thick soup or puree soup is made with limited ingredients and easy steps so that it can be tried at home. In this Pumpkin Soup Recipe, the preparation is started from scratch, without any broth etc. You can avoid cream and oil if you want to reduce calories. Instead of cream you can try almond milk for vegan preparation. For a variety instead of water you can add vegetable broth, lentil broth, chicken broth etc. Try with a variety of spices or a variety of vegetables like butternut squash, bottle guard etc. You can add some seedless grapes, apple cubes or potatoes to the soup.
