Spinach Pumpkin Soup. Sweat chopped onions and garlic in olive oil. Bring to a boil and stir until bouillon cube is dissolved. Lower heat and stir in pumpkin until smooth consistency.
Add stock powder, stirring, and taste. A big handful of baby spinach gives this pumpkin soup a boost of vitamins, iron, and fiber. This pumpkin soup also features my favorite tiny pasta shape, ditalini.
Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spinach pumpkin soup. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Spinach Pumpkin Soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Spinach Pumpkin Soup is something which I’ve loved my entire life.
Sweat chopped onions and garlic in olive oil. Bring to a boil and stir until bouillon cube is dissolved. Lower heat and stir in pumpkin until smooth consistency.
To get started with this particular recipe, we must first prepare a few ingredients. You can have spinach pumpkin soup using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Spinach Pumpkin Soup:
- {Get 1.5 cup of raw spinach leaves.
- {Get 1/2 cup of chopped pumpkin.
- {Get 2 of tomatoes cut into 4 pc.
- {Get 1 of carrot peeled.
- {Get 4-6 cubes of Tofu (for vegan version) / paneer.
- {Take 1/2 cup of boiled sweetcorn.
- {Prepare 1/2 cup of chopped beans.
I cooked it separately and stirred half into the finished soup before ladeling it into mugs. Nestle your hands around a bowl of cozy and creamy pumpkin soup with spinach. It's filled with wholesome ingredients like tender cannellini beans, fresh spinach, ginger, spices, and pureed pumpkin. In a large soup pot, add olive oil over medium-high heat.
Steps to make Spinach Pumpkin Soup:
- Blanch the spinach. Blend into a smooth puree and keep aside..
- Now put tomatoes, carrots, pumpkin and beans in a pressure cooker with half cup water and cook for 2 whistles and 10 mins on low flame..
- When the steam from pressure Cooker is released naturally, open it, peel the dkin off tomatoes, remove the excess water and add spinach. Blend into a smooth puree..
- Now heat the puree in a pan, add sweet corn, paneer/ tofu peices and salt and pepper to taste. Serve hot!.
Purée the soup with a stick blender until smooth. Adjust the seasoning and then ladle into serving bowls. Place the spinach leaves in the centre of the bowls, making sure you submerge them so that they wilt. In a large pot, drizzle the olive oil over medium heat. Stir in the pumpkin, cinnamon, chili powder, paprika, sea salt and pepper.
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