Perk me up Pumpkin Soup

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Serves: 1-2 people
Time: 25-30 mins

 

Ingredients:

  1. Pumpkin: 3 cups. Peeled, cut in cubes
  2. Olive oil: 1 tbsp
  3. Butter: 1 tsp . Vegan can add 1 more tbsp. of olive oil
  4. Onion: half chopped
  5. Garlic cloves: 2 finely chopped
  6. Veg stock: 3 cups
  7. Sugar: 2 tbsp
  8. Pepper crushed: 2 tbsp
  9. Salt: 1 tbsp
  10. Cream: 1 tbsp (optional), Vegans can add coconut milk instead of milk

 

 

Method:

  • Heat oil in a heavy base pan. 
  • Add chopped onions and garlic.
  • Cook till the onions turn light brown.
  • Now add the pumpkin cubes and sugar.
  • Let this cook for 2-3 minutes, after 3 minutes add the stock, salt and water.
  • Cover and cook for 15 to 20 minutes on low medium heat until pumpkin is tender.
  • Turn off the heat.  Let this cool for 5-7 minutes.
  • Take the cooked pumpkin and blitz in a blender till it forms a smoothie like consistency.
  • Return to pan, pour this smoothie like liquid into the pan and let this cook for another 10 minutes.
  • Just before you are about to take the soup off the heat, add some cream or coconut milk.
  • Add some crushed pepper on top,  mix well and serve.

 

 

Perk me up Pumpkin Soup

Recipe by Khushboo
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • Pumpkin: 3 cups. Peeled, cut in cubes

  • Olive oil: 1 tbsp

  • Butter: 1 tsp . Vegan can add 1 more tbsp. of olive oil

  • Onion: half chopped

  • Garlic cloves: 2 finely chopped

  • Veg stock: 3 cups

  • Sugar: 2 tbsp

  • Pepper crushed: 2 tbsp

  • Salt: 1 tbsp

  • Cream: 1 tbsp (optional), Vegans can add coconut milk instead of milk

Directions

  • Heat oil in a heavy base pan.
  • Add chopped onions and garlic.
  • Cook till the onions turn light brown.
  • Now add the pumpkin cubes and sugar.
  • Let this cook for 2-3 minutes, after 3 minutes add the stock, salt and water.
  • Cover and cook for 15 to 20 minutes on low medium heat until pumpkin is tender.
  • Turn off the heat.  Let this cool for 5-7 minutes.
  • Take the cooked pumpkin and blitz in a blender till it forms a smoothie like consistency.
  • Return to pan, pour this smoothie like liquid into the pan and let this cook for another 10 minutes.
  • Just before you are about to take the soup off the heat, add some cream or coconut milk.
  • Add some crushed pepper on top,  mix well and serve.

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KON’NICHIWA!

Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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