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.
I cooked it separately and stirred half into the finished soup before ladeling it into mugs. Instructions Combine pumpkin, potatoes, carrots and onion in a medium – large sized pot/ saucepan with just enough water to cover the vegetables and salt to season. Bring to the boil, reduce heat, and simmer until all vegetables are soft.
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, spinach pumpkin soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Spinach Pumpkin Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Spinach Pumpkin Soup is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have spinach pumpkin soup using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Spinach Pumpkin Soup:
- {Prepare 1.5 cup of raw spinach leaves.
- {Take 1/2 cup of chopped pumpkin.
- {Take 2 of tomatoes cut into 4 pc.
- {Get 1 of carrot peeled.
- {Prepare 4-6 cubes of Tofu (for vegan version) / paneer.
- {Get 1/2 cup of boiled sweetcorn.
- {Prepare 1/2 cup of chopped beans.
Add stock powder, stirring, and taste. 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. Creamy Lentil Soup is a hearty vegan one-pot soup with lentils, pumpkin, and spinach. Great for a cold winter day!
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