Pumpkin soup is a delicious and healthy recipe. I flavored it with cumin seeds. The ginger and chili flakes that I used make it a little spicy. Totally it has a mouthful of taste. I hope you will enjoy.
Ingredients
1 lb Pumpkin
1 onion
1 carrot
4"piece of ginger
1 tbsp ghee (vegans, use olive oil or coconut oil)
1 tbsp cumin seeds
1 tsp red chili flakes
1/4tsp turmeric powder
pink Himalayan salt
heavy cream(optional) Vegans may use coconut milk or almond milk(optional)
1 lb Pumpkin
1 onion
1 carrot
4"piece of ginger
1 tbsp ghee (vegans, use olive oil or coconut oil)
1 tbsp cumin seeds
1 tsp red chili flakes
1/4tsp turmeric powder
pink Himalayan salt
heavy cream(optional) Vegans may use coconut milk or almond milk(optional)
Preparation
Cut the pumpkin, carrot and onion and keep them separately.
Dry roast the cumin seeds and let them cool down. When they are cold, crush them into a fine powder and keep it aside.
Cut the pumpkin, carrot and onion and keep them separately.
Dry roast the cumin seeds and let them cool down. When they are cold, crush them into a fine powder and keep it aside.
Procedure
Place a large pan on medium heat with ghee (vegans use olive oil and coconut oil). When the ghee is hot add onion and carrot. Stir them for a minute. Add pumpkin and stir them for a few seconds and add 4-5cups of water. To this add ginger, turmeric powder and salt. Stir it once and cook them for about 15 minutes on low medium flame until they are cooked well. You know it is done when a knife goes easily trough the pumpkin. Switch off the flame and let it cool down.
Place a large pan on medium heat with ghee (vegans use olive oil and coconut oil). When the ghee is hot add onion and carrot. Stir them for a minute. Add pumpkin and stir them for a few seconds and add 4-5cups of water. To this add ginger, turmeric powder and salt. Stir it once and cook them for about 15 minutes on low medium flame until they are cooked well. You know it is done when a knife goes easily trough the pumpkin. Switch off the flame and let it cool down.
When the vegetables are cooled, take them into a blender jar along with water and blend it into a fine puree. Pour it back into the same pan. Add crushed red pepper and crushed roasted cumin seeds. Save some cumin powder for garnishing. Mix it well and simmer it for about 10 minutes on low flame. Transfer into serving bowls. Garnish with rest of the cumin powder. You may also garnish with 2 tbsp of whipping cream. Vegans may use coconut milk or almond milk. These are optional because the soup is already very taste. Serve the Pumpkin soup hot or warm. Enjoy!!
Please feel free to write your comments and suggestions below.
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Please feel free to write your comments and suggestions below.
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