Pumpkin Soup
Servings: 2
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Ingredients
- 500 gms Yellow Pumpkin measured before cleaning
- 1 big Carrot cubed
- 1 big Onion sliced
- 1.5 - 2 tsp Chopped garlic
- 2-3 tbsp Chopped cashews
- 1.5 -2 cups Medium thick coconut milk refer notes
- 1 tbsp Oil I used olive oil (refer notes)
- Salt & Pepper - to taste
Instructions
- Remove the outer skin and seeds of the pumpkin and cut into medium size cubes.
- Heat oil in a deep and wide pan. Add sliced onions and chopped garlic. Cook till onion softens, no need to brown.
- Add cubed pumpkins, carrot, chopped cashews salt and pepper. Stir and cook in low flame for 5-7 mins.
- Add 1-1.5 cups coconut milk, bring it to boil. Reduce flame to lowest and cook till pumpkins and carrot are done, around 15-20 mins. (refer notes)
- Let it cool for 10 mins and blend till it becomes smooth. Bring back to the fire and add more coconut milk, if required. Check the seasoning and add more, if required.
- Serve hot with some croutons or toast or salad.
Notes
I used Olive oil for cooking, but you can use coconut oil or even butter to cook the vegetables.
I used around 1 3/4 cups coconut milk. You can adjust the quantity as per your liking. I used Maggie's coconut powder to make this soup.
Also, if you like strong garlic flavor, you can add more.
If you have a hand blender, you can blend while the soup is still hot.