Cream of Pumpkin Soup Recipe
Smooth filling soup with pumpkins, garlic and black pepperIn association with Morphy Richards
Cream of Pumpkin Soup recipe is simple and healthy that can be served as a healthy snack for evenings especially during the cold winter nights. This is a smooth soup which is full of flavor from the roasted pumpkins, garlic and black pepper. You can optionally add in some spices like cinnamon to give it a fantastic punch of flavor.
If you are looking for soup recipes, here are more of them to try
- 200 grams Kaddu (Parangikai/ Pumpkin)
- 2 cups Vegetable stock , or water
- 2 cloves Garlic
- 1/4 teaspoon Black pepper powder , freshly ground
- 100 ml Fresh cream , (you can use the low fat cream too)
- 1 tablespoon Extra Virgin Olive Oil
- Salt , to taste
How to make Cream of Pumpkin Soup Recipe
To begin making the Cream Of Pumpkin Soup, we will first cook the pumpkins or roast them in the oven. I like roasting them in a pan, as it is faster and tastes delicious too.
Heat a teaspoon of oil in a pan and stir fry the garlic along with the pumpkins until it is soft and tender and gets a sweetish roasted aroma. Once cooked, allow the roasted pumpkin to cool completely.
Add all the ingredients into the blender and blend until smooth. Adjust the consistency of the soup by adding more or less of the vegetable stock or water.
When you are ready to serve, bring the pumpkin soup to a quick boil and serve it along with crushed black pepper on the top.
You can also add some coriander leaves to the Cream of Pumpkin Soup for additional flavor.