- Preparation time
- 30 mins
- Cooking time
- 20 mins
- Difficulty
- moderate
- Serves
- 4 people
- Meal course
- Entrée/Main Course
- Posted by
- Posted on
- August 27, 2017
- 2 Tbsp
- Coconut Oil
- 1 medium
- Onion diced
- 2 medium
- Chopped Garlic
- 1 small
- Organic pumpkin, peeled and roughly diced into 2-3cm cubes (or a piece of a larger pumpkin)
- 1 as required
- Vegetable stock
Ideal for any season, soups are comfort foods. Here is one variety of Pumpkin soup that will go well with your lunch and dinner plans. Pumpkin is a wonderful source of dietary fibre and a powerhouse of vitamins and minerals. It contains many antioxidants, particularly beta-carotene which is essential for maintaining the integrity of the skin and mucous membranes and essential for optimal vision. Beyond this, it is very versatile and makes a cracking soup base.
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dilipramadas
Founder
I am Dilip Ramadas. I'm the founder of bhojanalay.com. My mother is the inspiration behind this website. My mother's recipes and culinary art needed a permanent place. So I built bhojanalay.com. I am a foodie and I like to write reviews of food and restaurants.
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- In a large pot, over a medium heat add oil then gently sauté the onion and garlic for a minute or two until translucent
- Add a tablespoon of garam masala, 1 tablespoon of ground cumin and a ginger root to the onion stage. Serve with a dollop of natural yoghurt and coriander.
- Add the pumpkin and stock, bring to the boil then simmer until the pumpkin starts to fall apart
- Allow to cool a little before processing in a blender or food processor until smooth
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