Pumpkin Soup

Pumpkin Soup is a thick and creamy soup. Pumpkin is rich in antioxidants. The soup is quick and easy to make. It is gluten-free and vegan. You can make the soup in big batches and freeze into small containers and enjoy it warm for a comfort weeknight meal with a piece of bread of your choice.

Course Appetizer, dinner, Global, gluten free, one meal dish, Soup, Starters, vegan

Cuisine Global

Keyword appetizer, boiled, dinner, fresh, glutenfree, healthy, hot, kids, onemealdish, pumkin, thicksoup, wintersoup

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 55kcal

Ingredients

1 tsp olive oil or butter
1 garlic clove chopped
1 onion chopped
1 carrot washed and chopped
2 cup pumpkin washed ,deseeded and chopped
4 cup water
1 tsp black pepper powder
salt to taste

Instructions

Heat oil in pressure cooker pan on a medium heat. Add the chopped garlic in it. Saute.
Add chopped onions and saute till translucent.
Add the chopped carrot and saute for a minute.
Add chopped pumpkin and saute for a minute.
Add water. Mix well .
Put the pressure cooker lid with a whistle and pressure cook for 4 whistles on high heat and 2 on low heat.
Let the pressure cooker cool by itself. Open the lid.
With the help of a stick blender, blend the all the cooked ingredients till smooth. (if using mixture jar, let the cooked ingredients cool. Strain and reserve the stock. Grind the strained ingredients to a smooth paste. Remove in the pot and add the reserved liquid to it. Mix well).
Now put back the blended mixture to heat. Add salt and pepper. Mix well and boil for 5-6 minutes. The pumpkin soup is ready to serve.
Serve the pumpkin soup hot with bread, soup stick, parathas or thepla.

Nutrition