In this chilling winter lets try something hot and healthy and delicious too. In winter what is better than soups and when soup is made with spices and veggies it increases the tastes and nutritional values too. Hope you like this buttery pumpkin soup recipe as you did like my precious recipe Herb Okra.
Ingredients For Buttery Pumpkin Soup:-
One Kilo – Pumpkin
Four Cups – Unsalted Vegetable Broth
Two Cups – Water
Five Cloves – Garlic
Two Cups – Soymilk
Four Teaspoons – Salt
One And A Half Teaspoons – White Pepper Powder
Freshly Ground Black Pepper To Taste
Half Teaspoon – Curry Powder
One Teaspoon – Nutmeg
Half Teaspoon – Ground Ginger Powder
Half Teaspoon – Cinnamon
Two Tablespoons – Butter
Peel the skin off of the pumpkin and chop into bite size chunks. Keep it aside.
In a large vessel, bring the vegetable broth and water to a vigorous boil.
Carefully add the pumpkin and garlic.
Lower the heat to medium flame and continue to boil for 10-15 minutes until the pumpkin is fork tender.
Using a ladle, carefully take out the pumpkin and garlic.
Put them into a blender with just a little bit of liquid.
Take care not to get burned by the heat of the steam. Don’t overflow the blender with such heat.
Blend on high speed for a few seconds untill smooth.
Return to the pot.
Add the Soymilk, salt, peppers, curry powder, nutmeg, ginger, cinnamon, and butter. Stir thoroughly.
Taste and adjust seasonings as necessary.
Serve this buttery pumpkin soup with slice of bread or garlic bread.
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