Pumpkin Soup Recipe (Vegan)
A delicious pumpkin soup infused with earthy herbs. This is a vegan, diabetic-friendly, heart-friendly, vegetarian & fiber-rich recipe. Best served with garlic bread.
Ingredients
- 300 grams Pumpkin
- 1 big Onion
- 3 Garlic Cloves
- 1/2 inch Ginger
- 1/2 teaspoon Black Pepper Powder
- 1/2 teaspoon Sugar
- Salt to taste
- 2 tablespoons Oil
- 2 cups Water
- Lemon Juice for garnish
Instructions
- Cut pumpkin into thin slices and wash them thoroughly with water.
- Heat oil in a saucepan, add roughly chopped onions and saute for 2-3 minutes.
- Add roughly chopped garlic and ginger and saute for another 2 minutes till the raw smell of ginger-garlic fades away.
- Add sliced pumpkin. I have used 300 grams of red pumpkin here. Mix well.
- Add salt & black pepper powder.
- Add 2 cups of water, and mix all the ingredients well.
- Cover and cook till the pumpkin is soft.
- Once the pumpkin is cooked, allow it to cool slightly.
- Blend this pumpkin and onion mixture to a fine soup consistency.
- Transfer this soup to the saucepan and cook till the soup come to one boil. Add sugar and taste the seasoning.
- At this point, check the seasoning and adjust as per your preference. Our red pumpkin soup is ready to serve.
- Sprinkle black pepper and a dash of lemon juice while serving.
