Pumpkin Soup recipe with step by step photos and video. Pumpkin soup is a quick , easy and healthy bowl of soup , perfect for fall . It’s easy to make with basic ingredients and gets ready under 30 minutes from start to end.
Most of the pumpkin soup calls for fresh ,but this recipe has no fresh cream other than garnishing. The taste if this no cream pumpkin soup is as good as any cream based soup .
I’m very fond of pumpkin for it’s taste as well as it’s health benefits. From chutney, soups , sides, savories , cakes and lattes , I make almost everything from pumpkin. If interested , do check my personal favorite pumpkin recipes like pumpkin chutney , pumpkin khichdi , pumpkin halwa and pumpkin walnut cake .
Clean Pumpkin, remove skin and seeds and chop into cubes.
In a pressure cooker , melt 1 tablespoon of butter . Add chopped garlic cloves , sliced onions and a bay leaf ,saute well till onion starts to brown lightly.
Add chopped pumpkin cubes , mix well and add salt.
Add 1 cup of water/ stock and pressure cook for 1 whistle. Allow pressure to release on its own.
Discard bay leaf ,drain the stock and reserve it. Place the cooked pumpkin in a blender / food processor.
Add ¼ cup of reserved stock and blend it to get puree.
Adjust the consistency ,if required by adding the reserved stock. Add pepper powder ,1 tablespoon fresh cream(optional) ,adjust salt if needed.
Serve it hot , topped with croutons and slice of garlic bread.
Notes
As vegetable stock is not used here , Onion and Bay leaf are added while cooking the Pumpkin . To get the taste similar to that of vegetable stock.
Instead of water ,If you are using Vegetable stock ,then no need to use bay leaf while sautéing pumpkin.
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Jeannie notes.. Above is curated for evaluation and recommendation from palatesdesire.com
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