Pumpkin Soup - Vegan
PREP TIME
10
COOK TIME
30
REST TIME
10
TOTAL TIME
50
CATEGORY
Cookery
SERVINGS
4
EQUIPMENT
Pressure Cooker
Stick blender / Any other blender
Siever
Pumpkin Soup - Vegan
Cozy up this fall and winter with a warm bowl of quick, simple, delicious, and filling pumpkin soup. All you need is 4 main ingredients, seasoning and a pressure cooker.
Warm-up your gloomy and cloudy day with a warm soup. Pumpkin soup is the perfect one to make the day. It is my frequent go-to recipe, as it is the easiest, quickest and simplest soup to make. Benefits just do not stop there. Pumpkin is a powerhouse of vitamins, minerals and proteins. It is also relatively low in carbs, so great for weight loss without compromising on nutrients for our body. Also perfect for the sick days to boost our immune system.
PREP TIME
10
mins
COOK TIME
30
mins
REST TIME
10
mins
TOTAL TIME
50
mins
CATEGORY
SERVINGS
Cookery
4
EQUIPMENT
Pressure Cooker
Stick blender / Any other blender
Siever
INGREDIENTS
SOUP
2 tbsp Oil
2 cloves of Garlic, roughly chopped
1large Onion, largely chopped
1 kg Pumpkin peeled and chopped into large cubes
1/2 liter Water
Salt to taste
GARNISH / TOPPINGS (optional)
2 tbsp Chopped Chives
2 tbsp Roated Pine nuts / Sesame / Pumpkin / Papita / sunflower seeds
1 cup Shoestring pumpkin fries
Freshly Crushed pepper to taste
INSTRUCTIONS
Take a 3L pressure cooker. (Use bigger cooker if making larger quantity)
Heat oil in the cooker without the lid.
Add garlic to heated oil and sauté for 30 secs.
Add onions and 1/2tsp salt. Stir to combine. Lower the heat. Cook until onions sweat and become translucent. Do not brown or burn onions. Do not skip this step as mentioned in the post. This is the secret to bringing depth to the flavour.
Now add chopped pumpkin to sautéed onions and stir. Increase the heat to medium flame. Cook for 2 to 3 minutes while constantly stirring so that pumpkin pieces get coated well with oil and onion mix and also toasts pumpkin slightly.
Now add water to pumpkin in the cooker. Stir well and cover the cooker with its lid.
If using electric cooker then place the lid and set it to cook on high pressure for 25 minutes. If using gas top pressure cooker then place the lid with whistle on the lid and pressure cook on a medium flame for 3 to 4 whistles.
Let the cooker cool until all the steam is released.
Open the cooker and puree using a stick blender until smooth.
Sieve the pumpkin puree to remove any lumps or fibres.
Pour the puree back into the cooker and warm it on low flame. Add cracked pepper and stir.
Taste and adjust salt to your taste.
If the puree is too thick, add water to thin it and if the puree is thin then simmer it longer on low flame to thicken it. Note: pumpkin soup should usually be on a thicker consistency side.
Serve warm in a bowl. Garnish with lightly toasted seeds, or nuts or chopped chives and topped with pumpkin shoestring fries.
Garlic bread slices go well with this soup to dunk in.
NOTES
Pumpkin soup should usually be on a thicker consistency side. If the puree is too thick, add water to thin it and if the puree is thin then simmer it longer on low flame to thicken it.
I normally use a mix of butternut and Kent pumpkin to get the best result. Always choose a pumpkin that has deep orangish-yellow colour flesh. Pale coloured pumpkin lacks flavour.
Garnish is optional. You can have a simple garnish of crushed pepper and chopped chives, or amp up with roasted pine nuts, sesame pumpkin, pepita and /or sunflower seeds or make it extravagant by topping the soup with crispy delicate pumpkin shoestring fires (julienne fries) or crispy croutons for extra crunch.
It can stay good in the fridge for up to 3 days.
It can be frozen up to 2 months.
Refer to the post for all the making photos and additional recipe tips.
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