Easy pumpkin soup recipe made with roasted pumpkin, vegetable stock, onion, ginger, garlic & basic seasoning.The soup is rich, thick, creamy, satisfying & is ready within 30 minutes.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Starter
Cuisine: American
Servings: 4people
Calories: 150kcal
Author: Preeti
Equipment
Heavy bottom pot
Ingredients
1tablespoonbutter,vegan
1teaspoongarlic,chopped
1teaspoonginger,chopped
1onion,small size, chopped
2 ¼cupsfresh pumpkin,cut into pieces, 500 grams
¼cupcarrot,peeled and chopped
½teaspoonblack pepper powder
salt to taste
¼teaspoonred pepper flakes
¼teaspoonnutmeg powder
3cupsof water/vegetable broth
Instructions
Preparation
Peel the skin & remove the seeds of the pumpkin. Chop it.
Peel the skin of the carrot & chop it.
Chop the onion, ginger & garlic.
Keep the seasoning ready.
Making the soup
Heat 1 tablespoon butter in a pan, over low heat.
Add garlic, ginger & onion. Turn the heat to medium & stir fry over medium heat until onions are translucent.
Next, add pumpkin & carrots. Stir fry until brown spots start to appear on the pumpkin.
Add the seasoning (black pepper powder, salt, red pepper flakes, nutmeg powder) & water.
Cover & cook until vegetables are tender.
Remove from heat.
Let it cool down a little bit. Blend it.
Adjust the consistency of the soup.
Taste & adjust the seasoning. Add more salt or pepper, if needed.
Pumpkin soup is ready to serve.
Video
Notes
Use an immersion blender to blend the soup.
If you do not have an immersion blender then let it cool down a little bit. Transfer the ingredients to the mixer/grinder jar in batches. Grind it to a smooth paste.
Be careful while blending the mixture with an immersion blender. As it is hot & may splash on you.
Adjust the consistency of the soup thick or thin as per your preference.