Hey guys! Today I have a new recipe for you – healthy pumpkin soup. This is a really simple recipe to make and very tasty, especially when the first fall rains, frosts and colds come.
Pumpkin soup is great for warming you up and improves your mood, it is also very healthy. A perfect dish for lunch or dinner, it gets quickly and always leaves, just a little salt is enough and the soup is already delicious, and with a little extra spices it simply delights. Pumpkin soup satiates you for a long time and maintains a constant blood sugar level. Are you curious about the recipe? Invite!
Recipe – pumpkin soup
- 1 kg of melon, Hokkaido or other pumpkin
- 1 onion and 2 cloves of garlic
- 1.5 – 2.5 level teaspoons of salt
- 2/3 cup of water / milk
- pepper, curry, chili, nutmeg, ginger, sweet pepper
First, we need to peel the pumpkin and cut out the seeds and the whole pulp from the inside. Then dice the pumpkin and chop the onion.
Put them together in a pot one by one and add some water. Simmer until the pumpkin is overcooked, up to 20 minutes.
Then add the garlic and blend everything with a blender. Cook another minute. Add milk, e.g. soybean milk and possibly water if the soup is too thin and season to taste. Finished!
Pumpkin soup – how to serve:
Pumpkin soup can be served with almost anything: pasta, rice, potatoes, croutons. It looks nice garnished with greens and pan-fried pumpkin seeds.
This simple soup is perfect for reheating and freezing.
During the last reheating, I added a few tablespoons of coconut milk and some chopped Camembert cheese to the soup to change its taste for the household. She came out delicious! You have to try!
See also: Provencal broad beans, a healthy dish for a summer dinner
Do you like this recipe? Isn’t it true that this autumn soup looks delicious? Enjoy your meal!