Pumpkin Soup Recipe | Hello Soup Lovers | Original Pumpkin Soup Recipe |

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Chop the pumpkin after removing the hard exterior.

Dice the onion.

Make 500 mls of chicken stock using two oxo chicken cubes and boiling water.

Melt 2 tablespoons of butter and 1 tablespoon of rice bran oil in a pot.

Add the diced onion to the pot and sauté on low heat for about 10 minutes until soft.

Add the pumpkin to the pot and stir to coat with the onions, butter, and oil.

Add 500 mls of chicken stock to the pot until it just covers the pumpkin.

Add 1.5 teaspoons of garlic powder, 1 teaspoon of ginger, 0.5 teaspoon of nutmeg, and black pepper to the pot.

Let the mixture heat up and taste for salt, adding 1 teaspoon if necessary after the pumpkin is soft.

Once the pumpkin is soft, cool the mixture slightly before blending it in a food processor until smooth.

Return the blended soup to the saucepan and stir in 0.5 teaspoon of turmeric if desired for color.

Garnish the soup with ground black pepper and fresh basil leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens