Vegan pumpkin soup
TOTAL
TIME
Mins
PREP
TIME
Minutes
DIFFICULTY
LEVEL
Easy
NO. OF SERVINGS
Small
Detailed Procedure:
-
Start by oven-grilling Pumpkin and vegetables of choice. I used onion an
You can use a cooker to cook the vegetables as well.
To grill vegetables and Pumpkin, on a baking tray, lined with parchment paper, spread veggies, and pumpkin along with, garlic, salt, fennel seeds, pepper, and a drizzle of olive oil. Grill for 50 Minutes. Remove onions, tomatoes, and garlic after 25 minutes. Also, wrap the garlic shallots in foil (Aluminium) paper. - Puree the grilled vegetables and keep aside. Now, heat a pan and put some oil in it. Add fennel seeds and the pureed mixture. Stir for a minute and then add coconut milk and spice mix. Taste the soup once and more salt or pepper if required.
- Add a pinch of cinnamon and red chilly flakes if you like spicy soup. Once, you've added all the ingredients, let the soup cook for 3-4 minutes. If the soup is too thick for your preference, add some water and fix the consistency according to your liking.
- TADDAAA... your Pumpkin Soup is ready. Top it with the most important ingredient...you know what it is right?....yes...LOVE...!!!
Ingredients:
To be Grilled:
- 500g Pumpkin
- One Big Onion*
- 2 Medium sized Tomatoes*
- 6-7 Medium sized Garlic Shallots*
- Salt and Pepper
- 1 tbsp Olive Oil
- Lots of LOVE
Pan Ingredients:
- 1 Tsp Fennel Seeds
- 1 Tbsp Olive Oil
- 200ml Coconut Milk
- Water
Spice Mix:
- 1 Tsp Red chili powder
- 1/4 tsp Cinnamon Powder
- 1/4 tsp Black Pepper
- Pinch of Clove Powder***
- A small pinch of grated Nutmeg***
Notes*
- ***Marked Ingredients are optional.
- *Wrap garlic in foil paper before grilling.
- Remove ** marked ingredients after 25 minutes from the oven (Garlic too)
- To buy the products I use, tap on the ingredients.
Measurement and storage:
- 1 Tbsp = 15 grams
- 1Tsp = 5 grams
- To buy Kitchen Scale to weigh Ingredients: Tap here
- For Storage: Can store in refrigerator for 2 days.
Recipe Reel Link:
here
Quick Procedure:
- Grill the ingredients to be grilled.
- Puree the grilled ingredients.
- Heat a pan, add oil, fennel seeds, and the pureed mixture.
- Next, add spices and coconut milk. Cook for 4-5 minutes.
- If the soup is too thick, add some water.
- Taadaaa your VEGAN PUMPKIN SOUP is ready. Serve it hot and enjoy with a toasted slice of bread. And yesss…we never forget the important ingredient…yes…LOVE..!!!
Nutritional Information:
Fats
20g
Energy
302 kcl
Carbohydrates
37g
Protein
10g
