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Chili Pumpkin Soup

Natural.Foodie's picture
Ingredients
  Corn oil 30 Milliliter (2 Tablespoon)
  Whole wheat flour 30 Milliliter (2 Tablespoon)
  Brewers yeast 15 Milliliter (1 Tablespoon)
  Skim milk 750 Milliliter (3 Cups)
  Pumpkin 500 Milliliter, cooked, mashed (2 Cups)
  Soybeans/Chick peas 250 Milliliter, cooked
  Chili powder 2 Teaspoon
  Cumin powder 1⁄2 Teaspoon
  Blackstrap molasses 1 Teaspoon
  Tamari 1 Teaspoon
  Tomato paste 15 Milliliter
  Cayenne pepper 1 Dash
Directions

MAKING
1. In a heavy saucepan, warm oil over medium heat.
2. Add the flour and brewer's yeast; stir well.
3. Slightly lower the heat and stir for 2-3 minutes.
4. Gradually add milk and stir until smooth.
5. Add rest of the ingredients; stir and simmer on low heat for 15 minutes.
6. Blend the ingredients until smooth.

SERVING
6. Serve piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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