pumpkin soup recipe /arabian soup /winter special soup /creamy soup /

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while providing a creamy texture.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: carrots

Butternut squash offers a similar flavor profile.

Cut 1/2 kg red pumpkin into small pieces and remove the skin and seeds.

Wash the pumpkin thoroughly.

In a pot, add 3 tablespoons of cooking oil.

Add 1 chopped big onion, some garlic, and some chopped ginger to the pot.

Sauté for 2 minutes without browning.

Add the cleaned pumpkin pieces to the pot.

Add salt to taste, 1/2 teaspoon turmeric powder, 1/2 tablespoon cumin powder, and 1 tablespoon coriander powder.

Fry the mixture for 10 minutes.

Add water to the pot, enough to cover the pumpkin.

Cover and boil for 15 minutes until the pumpkin is soft.

Check the pumpkin after 15 minutes to ensure it is well boiled.

Turn off the flame and use a hand blender to blend the mixture until smooth.

If the soup is too thick, add a little water; otherwise, leave it as is.

Remove bubbles from the soup as it cooks.

Add 1 teaspoon crushed black pepper and cook for another 10 minutes.

After it thickens slightly, turn off the flame and add 100 grams of fresh cream.

Mix well and serve in a bowl.

Optionally garnish with fresh lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens