Pumpkin Soup Recipe- low cal, vegan, simple and best
Best ever pumpkin soup recipe- 6 ingredients, 4 steps and 20 minutes are all you need to make this fall classic pumpkin soup to dunk that toast!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 500 grams pumpkin or 2.5 cups cubed pumpkin
- 1 tablespoon olive oil
- 1 big onion or 1/2 cup chopped
- 3 garlic cloves peeled and chopped
- 2 cups water
- 1/2 teaspoon pepper powder adjust
- salt to taste
- 3 tablespoons toasted walnuts
- 1/2 teaspoon fresh cream for each serving
- 1/2teaspoon butter for each serving
Peel and chop the pumpkin into cubes.
Heat a pressure cooker base with 1 tablespoon olive oil.
Add chopped onions and saute till it turns a bit soft. Add peeled and chopped garlic and saute for a minute.
Now add the cubed pumpkin and saute for 4-5 minutes. Saute well to coat the oil all over the pumpkin
Add just 1/4 cup water and pressure cook for 4 whistles. Let the pressure settle on its own
Open, let cool for few minutes. Blend into a smooth puree.
Return to the same vessel and add 2 to 2.5 cups water.
Season with salt and pepper. Simmer the soup for 3-4 minutes.
Correct seasoning and serve hot with a garnish any one of the optional finishes
Adjust the quantity of water as per desired thickness
You can use white pepper powder for mild flavor