Pumpkin soup
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Some recipes should be kept simple as nature intended them to be, and in my opinion pumpkin soup is one of those dishes.
Beyond its delicious taste,its highly nutritious with many health benefits. Its packed with anti- oxidants, great source for vitamin -A, fiber, and minerals.
A slice of low carb gluten free bread toast ,as a side, takes this soup to next level.
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Recipe Info
Serves : 4
Preparation Time: 10 min
Cook Time: 25 min.
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Ingredients:
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Pumpkin : 600 g
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Coconut milk: 200 ml
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Ghee/Butter : 3 Tbsp
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Salt: as per taste
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Pepper -2 tsp
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Water : 350 ml .
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Finely chopped coriander -1/4 cup
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INSTRUCTIONS:​​​
Peel the pumpkin and cut into big cubes.
( For Halloween pumpkin or winter squash variety, it's better to peel before making soups or puree.
If, using the Dark green skin variety, you can include peel , as it has good amount of antioxidants, potassium, and fiber.)
Add water , and pressure cook for 2 whistles...
Once it is cooled, use a stand blender or transfer into a mixer jar, blend till smooth consistency .
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In a boiling pot , add ghee , salt, pepper , pureed pumpkin , adjust water as per required consistency . This soup tastes good if its thick, instead of runny .
Bring this to boil, switch off the flame, and add coconut milk. Close it with a lid for few seconds..
Remove the lid , stir well, garnish with fresh coriander or spring onions .
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Note: can substitute with fresh cream / whipping cream ,instead of coconut milk, if not vegan. One can also skip adding ghee, if vegan.
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