Pumpkin Soup

Pumpkin soup is a creamy and delicious soup with a flavor of fresh ginger and coriander leaves. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin C and vitamin E. It is also rich in dietary fiber, antioxidants, vitamins and minerals. It is also recommended by nutritionists for cholesterol control and weight reduction programs. Fresh coriander leaves also help to reduce cholesterol in your body. It is also high in iron content. So what are you waiting for, go ahead and make this creamy and yummy soup!

You may also like Carrot Soup, Sweet Corn Chicken Soup, Broccoli Soup, Chicken Talumein Soup, Mushroom Soup and Chicken Clear Soup.

Pumpkin Soup:

Furthermore, I would like to give some of my tips for making pumpkin soup. Firstly, peel, remove the seeds and chop the pumpkin into small pieces. Secondly, you can also cook the potatoes and pumpkin in a pressure cooker until you heard one whistle and then remove them from the heat and let them cool naturally. Finally, Instead of coconut milk, you can also add cream or milk.

Pumpkin Soup 2017-10-11 06:32:23

Serves 3    Pumpkin soup is a creamy and delicious soup with a flavor of fresh ginger and coriander leaves.                              Print        Prep Time   00:10        Cook Time   00:20        Total Time   00:30

Prep Time   00:10        Cook Time   00:20        Total Time   00:30                      Ingredients

1. 1 tbsp olive oil
2. one small sized onion, chopped
3. 1 inch fresh ginger, grated
4. 3 to 4 garlic pods, chopped
5. 450g yellow pumpkin
6. 100 g potato or 1 small sized potato
7. 1 small bunch coriander leaves
8. 3 cups vegetable stock or water
9. 1/2 cup fresh coconut milk
10. salt and pepper to taste          Instructions
11. Peel and chop potato and pumpkin into small pieces.
12. Wash and remove the roots of coriander leaves and then cut the stalks and leaves separately, keep it aside.
13. Heat a pan with oil, over medium heat. When oil heats, add ginger, garlic and onion, cook until the onion becomes translucent.
14. Then add the stalks of the coriander leaves and give a good stir.
15. Then add chopped pumpkins, coriander leaves (reserve some leaves for garnishing) and potatoes, cook for 3 to 4 mins until softened.
16. Pour water or vegetable stock and bring it to boil.
17. Cover and cook for about 10 mins or until the pumpkin is fully cooked.
18. With a hand mixer or in a blender, puree the mixture until smooth.
19. Return to a saucepan and reheat. When it starts to boil add coconut milk and cook on low heat for 30 to 40 seconds.
20. Remove from the heat and season it with salt and pepper.
21. Then pour into soup bowls and garnish with coriander leaves and coconut milk.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Pumpkin Soup

Serves 1
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 1 tbsp olive oil
• one small sized onion
• 1 inch fresh ginger
• 3 to 4 garlic pods
• 450g yellow pumpkin
• 100g or 1 small sized potato
• 1 small bunch coriander leaves
• 3 cups vegetable stock or water
• 1/2 cup fresh coconut milk
• to taste salt and pepper

Instructions

• Peel and chop potato and pumpkin into small pieces.
• Wash and remove the roots of coriander leaves and then cut the stalks and leaves separately, keep it aside.
• Heat a pan with oil, over medium heat. When oil heats, add ginger, garlic and onion, cook until the onion becomes translucent.
• Then add the stalks of the coriander leaves and give a good stir.
• Then add chopped pumpkins, coriander leaves (reserve some leaves for garnishing) and potatoes, cook for 3 to 4 mins until softened.
• Pour water or vegetable stock and bring it to boil.
• Cover and cook for about 10 mins or until the pumpkin is fully cooked.
• With a hand mixer or in a blender, puree the mixture until smooth.
• Return to a saucepan and reheat. When it starts to boil add coconut milk and cook on low heat for 30 to 40 seconds.
• Remove from the heat and season it with salt and pepper.
• Then pour into soup bowls and garnish with coriander leaves and coconut milk.

By Santhi Therese
The Indian Claypot