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Homemade Pumpkin Soup

Try to make a spicy pumpkin soup for this summer.
Ingredients
  Garlic 5 Clove (25 gm), sliced
  Garlic 1 Tablespoon
  Onion 1⁄2 Large, thinly sliced
  Olive oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Chilli To Taste
  Pumpkin 1⁄4 Small, peeled, seeded, cut into large pieces
  Vegetable stock 1 Teaspoon
  Water 3 Cup (48 tbs)
Directions

Cut the garlic.
Cut the onion.
Put olive oil in the pot.
Add the onions,
and garlic.
Turn on the gas.
Stir.
Add salt,
pepper
and chilli.
Stir.
Cut the skin off the pumpkin.
Cut the pumpkin.
Put the pumpkin in the pot.
Add water.
Stir.
Add vegetable stock.
Stir.
Cook.
When it’s ready, turn off the gas.
Put it into a blender.
Blend.

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Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Appetizer
Taste: 
Savory
Method: 
Stir Fried
Dish: 
Soup
Restriction: 
Vegetarian, Low Sugar
Ingredient: 
Pumpkin, Vegetable
Servings: 
2
Pumpkin soup makes for a yummy first-course for your holiday feast. Easy to make and extremely good to eat, the rich, velvety pumpkin soup can be made in an hour or less. What better way to make use of sweet, vibrant pumpkins than blend them into luscious soups.

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1 Comment

foodpsychologist's picture
This pumpkin soup looks really delicious. However I'd like to have it in a more watery consistency with pumpkin chunks in it.