Pumpkin Soup

This Vegan Indian Pumpkin Soup is a creamy and flavorful dish infused with aromatic spices, perfect for a cozy meal. The natural sweetness of pumpkin is balanced by earthy spices, creating a comforting and nutritious experience.

Ingredients

• Pumpkin - 300 grams, peeled and diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Coconut milk - 200 ml
• Vegetable broth - 500 ml
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon (adjust to taste)
• Salt - to taste
• Black pepper - to taste
• Fresh coriander leaves - for garnish
• Olive oil - 1 tablespoon

Steps

1. Heat the olive oil in a pot over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent.
3. Stir in the diced pumpkin and cook for about 5 minutes, stirring occasionally.
4. Add coriander powder, turmeric powder, red chili powder, salt, and black pepper. Mix well to coat the pumpkin with the spices.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the pumpkin is soft.
6. Once the pumpkin is tender, remove from heat and blend the soup using an immersion blender until smooth. Alternatively, you can blend in batches using a regular blender.
7. Stir in the coconut milk and heat the soup gently over low heat until warmed through. Adjust seasoning if necessary.
8. Serve hot, garnished with fresh coriander leaves.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.6 L

Health Benefits

• Rich in vitamins A and C, promoting eye health and immune function.
• High in dietary fiber, supporting digestive health.

Tags