Pumpkin Soup recipe
Pumpkin soup is best served with garlic bread.
Servings: 6 persons
Ingredients
- 2 tablespoon butter /oil for vegan option
- 2 onion diced
- 1 carrot medium diced
- 3 cups pumpkin diced
- 1 vegetable stock cube
- 4 cups water
- ½ cup coconut milk optional
- Salt as per taste
Instructions
- In a saucepan, heat oil and sauté' 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 until carrots are soft.
- Blend with a stick blender, add coconut milk.
- Heat & let it come a boil. Serve with cheese toast or garlic bread.
Nutrition
Serving: 1g