How To make Pumpkin Soup with Coconut and Ginger

pumpkin soup recipe | how to prepare easy creamy pumpkin soup

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pumpkin soup recipe | how to prepare easy creamy pumpkin soup with detailed photo and video recipe. perhaps one of the healthy, easy and most popular soup recipes prepared within minutes with roasted pumpkins. it is basically prepared with just three main ingredients including the juicy pumpkin, garlic and fried onions. it is perfect staple food for the upcoming winter season.

pumpkin soup recipe | how to prepare easy creamy pumpkin soup with step by step photo and video recipe. the recipe is very simple and is prepared by roasting the pumpkin and some onions. it is followed by grounding the roasted veggies into thick batter. later it is topped with fresh cream and served.

Pumpkin Soup | पम्पकिन सूप | Ghar Ka Dabba | Sanjeev Kapoor Khazana

A soup bowl filled with the goodness of pumpkin and leeks is all you need to comfort yourself on a chaotic day!

PUMPKIN SOUP

Ingredients

300 grams red pumpkin, peeled and cut into 1 inch chunks
1 tbsp olive oil
1 tsp chopped garlic
2 tbsps sliced leaks
1 medium onion, cut into 1 inch dices
1 sprig of fresh rosemary
Salt to taste
2½ cups vegetable stock
Crushed black peppercorns to taste
¼ tsp smoked paprika powder
Toasted pumpkin seeds for garnish
Bread sticks to serve

Method

1. Heat oil in a non-stick deep pan, add chopped garlic, leaks and sauté for a few seconds.
2. Add onion and sauté till translucent. Add pumpkin and mix well. Separate the leaves of rosemary and add into the pan. Mix well.
3. Add salt and mix well. Add 2 cups vegetable stock and mix well. Let the mixture come to a boil. Reduce the heat, cover and cook for 10-12 minutes or till the pumpkin is tender. Switch the heat off.
4. Blend the pumpkin mixture till smooth. Strain the soup into another pan and place it back on heat.
5. Add remaining stock to adjust the consistency. Mix well.
6. Add crushed black peppercorns and smoked paprika powder. Mix and allow to come to a gentle boil. Switch the heat off.
7. Transfer the soup into a bowl and garnish with toasted pumpkin seeds, crushed black peppercorns and serve hot with bread sticks or pack it in a thermos.

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Pumpkin Soup

This is just a really great SIMPLE Pumpkin Soup. Everything you need, none of the unnecessary bells and whistles. THICK and CREAMY and the taste is can't-stop-eating-it good! (Or should I say can't-stop-DUNKING-in-it good!)




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Roasted Pumpkin Soup Recipe

Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make. It's perfect for lunches and freezes well!

I've roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It's low calorie and and an easy healthy recipe.

If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!

A printable recipe will be linked on my website here

If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.

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EQUIPMENT

Chef Knife
Roasting Dish
Fry Pan
Blender

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RECIPE

1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock

Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don't want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.

Serves 4

Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg

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Easy Vegan Pumpkin Ginger Coconut Soup

Pumpkin Recipes | Vegan Pumpkin Soup with Coconut Milk

Do you know how to make pumpkin cream soup quickly and easily? So, today's culinary adventure is Spicy Pumpkin Soup!

This simple and quick plant-based recipe is part of a whole series of sweet pumpkin recipes on my channel. It can be butterkin quash, butternut squash, or any other sweet pumpkin variety. My pumpkin is not only sweet but also smells amazingly of watermelon! This pumpkin soup with coconut milk and lemongrass is very tender and creamy. This is a Thai-inspired fusion recipe that is both warming and refreshing.


Don’t miss a new culinary adventure next week!

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