Pumpkin soup | Glutenfreewhisk

Winters call for a bowl of soup. The warmness served in a bowl feels so comforting. The winter vegetables are so good, and the variety is so vast that you feel like making a bowl of soup. Cauliflower soup, mushroom soup, and my favorite is this pumpkin soup recipe. The warmth of spices, the sweetness of pumpkin and carrots and the creaminess of cashew and malai. It is just perfect meal idea ever. 

Goodness of soup is that it is fulfilling and does not make you hungry. Also, since I am not serving the soup in a star rated restaurant so I prefect not straining my soup after I puree it as I love my fiber. It is good for gut, and it saves an extra step of hard work. The meal should be delicious and appetizing, when serving at home my presentation skills come last.

In my soup I have used yellow pumpkin which is naturally sweet, potato and winter red carrots as the major ingredients. Spices, cashews, coriander stem and garlic also add to the magic. You can choose to add red onion too but personally I avoid onions as much as I can. My recipe made 8-9 bowls of soup. Having it with a slice of homemade gluten-free bread was one of the best dinners I have had recently. Light yet fulfilling.

I also choose to garnish my soup with fresh malai instead of cream and it added some flavor to my pumpkin soup as well. Watch the recipe of my pumpkin soup on YouTube and make it yourself. Trust me this winter you will indulge in soups more than anything after making this one pot winter soup recipe of pumpkin soup yourself. Have it for lunch or dinner, your body will thank you.

Also check another super creamy and delicious Onion and mushroom soup recipe that came out to be a great one.

INGREDIENTS - 

500-600 gm yellow pumpkin, chopped roughly

2 Carrots, big & chopped roughly

1 potato, chopped

50 gm fresh coconut, chopped

handful of coriander stem

15-20 Cashews

4 garlic cloves

1 tbsp Oil for cooking 

1tsp fennel seeds

1 tsp cumin seeds

1 bay leaf, small

half a tsp nutmeg powder

Salt to taste

1 tsp coriander powder

1 tsp roasted cumin powder

half a tsp of black pepper powder

1 star anise

3 glasses of water

For Garnish

2 tsp fresh softened malai (or use fresh cream)

Roasted cumin powder

Fresh coriander leaves

METHOD - 

1. In a saucepan add the oil, allow it to heat a little then add cumin and fennel seeds and let them crackle. Once done add bay leaf, star anise and chopped garlic and roast them.

2. Now add cashews to it and roast them too. Once done add chopped carrots, potato, and pumpkin and mix it all well.

3. Now add 3 glasses of water or add enough water so that all the vegetables are soaked in it. Add the coriander stems and cover and let it all cook a little.

4. Now add chopped coconut with salt, roasted cumin powder, coriander powder, black pepper powder, nutmeg powder and cover again. Let it simmer until everything is cooked and ready to be blended.

5. Once the veggies are cooked allow it all to cool down and blend it all up into a fine paste. Make sure you remove the whole spices like bay leaf and star anise.

6. Once blended, add it in the same pot, adjust the consistency if required. Check the seasoning, reheat and serve hot garnishing it with fresh malai, roasted cumin powder and fresh coriander leaves.

If you are looking for best soup bowls with spoon, then check these amazing Blue umrao ceramic soup bowl to serve pumpkin soup in.

7. Enjoy every sip of it in the cold weather and indulge. I had my soup with freshly baked homemade gluten-free bread slice, and it was a perfect meal to enjoy in cold weather indeed.

Note: After blending all the ingredients, you can strain the soup and then reheat and serve.

Check the full recipe on YouTube (Gluten_free_whisk) - Pumpkin soup recipe

Pumpkin Soup | Glutenfreewhisk

Pumpkin Soup with bread | Glutenfreewhisk