vegan pumpkin soup without coconut milk
Vegan Pumpkin soup with fresh pumpkin, which is glutenfree too and requires no roasting no coconut or almond milk, no vegetable broth, no cream and no canned pumpkin.
Ingredients
1 cup = 200 ml
- 1 tbsp oil
- 1 onion medium
- 1 tsp ginger
- 2 garlic cloves
- 1/2 tsp black pepper powder
- Salt to taste
- 2 cup pumpkin 0.60 lb/270 grams
- 3 cup water 600 ml
- Few coriander leaves/cilantro for garnish
- Few pumpkin seeds for garnish optional
Instructions
- Hot oil in a pan.
- Add roughly chopped onion, ginger and garlic. Saute till onion turns pink and translucent.
- Add roughly chopped pumpkin and saute for a minute.
- Add water, salt and black pepper. Mix. Instead of water, you can add vegetable broth.
- Put the lid on pan and let it simmer for 15 minutes.
- After the said period, transfer the boiled mixture into blender and blend to fine puree.
- Pass through a sieve to get smooth creamy textured soup.
- Pumpkin soup is ready. Adjust the seasoning.
- Enjoy hot, warm or chilled after garnishing with coriander leaves cilantro, pinch of black pepper powder and pumpkin seeds, if available.