Pumpkin Soup (No Onion, Garlic)
Pumpkin Soup (No Onion, Garlic) is a delicious and healthy soup that is perfect for fall and winter. This recipe is vegetarian, gluten-free, and low in calories, making it suitable for many dietary preferences. It's also a great source of vitamin A and fiber, thanks to the pumpkin. People with a dairy allergy should avoid this dish
Nutrition Facts
Per serving
Energy
53 kcal
Protein
1 g
Carbs
8 g
Fat
3 g
Fiber
1 g
Ingredients
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Pumpkin Vegetable
1 cup, cubed (200g)
Plain Water
2 medium cup (500g)
Grated Ginger
0.5 tsp (3g)
Fresh cilantro (chopped)
0.5 tsp (2.5g)
Cumin Powder
0.25 tsp (0.5g)
Turmeric powder
0.25 tsp (1.25g)
Chili Powder
0.25 tsp (0.5g)
Instructions
Cooking Steps
Heat olive oil in a pan over medium heat.
Add grated ginger and sauté for another 1-2 minutes.
Add cubed pumpkin to the pan and sauté for 5 minutes until the pumpkin is slightly tender.
Add water and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes until the pumpkin is fully cooked.
Add cumin powder, turmeric powder, chili powder, salt, and pepper. Stir well.
Using an immersion blender or a regular blender, puree the soup until smooth.
Garnish with fresh cilantro and serve hot.