Pumpkin Soup Recipe
The pumpkin soup recipe is my recent favourite and you will fall in with it for the ease of doing and the mouth-watering taste of it. You can just stop with one bowl. Yellow pumpkins are always my favourite and I hope you loved the latest pumpkin sauce pasta recipe. This can be your breakfast, lunch or dinner too. All that it takes is just 15 minutes max to prepare but the taste keeps lingering.
Pumpkin Soup Recipe
Ingredients:
- Pumpkin – 1 cup (roughly chopped)
- Garlic Pods- 7-9
- Onion-1 small(chopped finely)
- Coconut milk- 1/2 cup(thick)
- Salt- To taste
- Pepper Powder-1/4 tsp
- Coriander leaves to garnish
Pumpkin Soup Recipe
Procedure:
1. Wash pumpkin, peel the skin and deseed.
2. Steam cook the pumpkin & garlic for 15 minutes or pressure cook for 2 whistles .
3. Add salt,1/2 cup of water and grind it together after cooling it.
4. In a pan, add ghee and saute the shallots or chopped onions. Now add the pumpkin puree and let it boil for 3 minutes.
5. Simmer when it boils and add coconut milk.
6. Add pepper and switch off.
7. Piping hot creamy pumpkin soup is ready to enjoy.
How can I make this vegan?
Instead of ghee, you can toss the shallots with oil. Coconut oil will add a special flavour.
What is the alternative to coconut milk?
You can add plain milk or cream.
Notes:
Please don’t let it boil after adding coconut milk.
You can add a green chilly with garlic if you want a spicy version.
You can offer this to babies above 6 months skipping salt.
Always have a word with your doctor before introducing any new food to your babies.
