Pumpkin soup or yellow squash soup is a great start to supper in cold winter night.Butternut pumpkins are plenty during autumn and winter.Great way to have a light meal with some bread too.All you need for a good life is a big bowl of soup,munchies and a good flick.
You can also have it with garlic bread and pizzas.If Italian works for you, even a good bowl of pasta & bruschetta goes fine with it.Have it work with some club sandwiches.
I love the golden hue it has.Adding sour cream takes it to the next level.You can increase the flavor by adding sour cream to the soup.If you do not have it at home,just serve it with some herbs like rosemary, parsley or cilantro.
It is a great way of having pumpkins which otherwise might not be relished by picky kids.
This creamy soup provides the goodness of gourd,carrots too.You may add sweet potato and piece of gourd/zucchini to this to increase the nutrients.
It can be relished by people of all age groups as it is tasty yet low on spice.
How do you make pumpkin soup from scratch? Scroll down to see step-by-step method
Scroll below to read the recipe of Pumpkin Soup:
Pumpkin soup is best served with garlic bread.
Ingredients
- 2 tbsp butter /oil for vegan option
- 2 onion diced
- 1 medium carrot diced
- 3 cups pumpkin diced
- 1 vegetable stock cube
- 4 cups water
- 1/2 cup coconut milk(optional)
- Salt as per taste
Instructions
- In a pressure cooker,heat oil and saute onions until translucent
- Add carrots and pumpkin pieces along with salt.Let it soften for 5 minutes.
- Add soup stock and water.
- Cover and cook untill carrots are soft.
- Blend with a stick blender,add coconut milk.
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