1.5cupsvegetable stock or use one vegetable stock cube
6.8oz.coconut milkor 200 ml.
8cashews soaked and made into paste optional
salt to taste
1tsp.pepper freshly ground
1tbsp.pumpkin seedsand sesame seeds
Heat olive oil in a pan. Lightly saute onion and minced ginger and garlic till they turn transparent. It takes about 3-4 minutes on low flame. Now add pumpkin pieces. Make sure you remove the outer skin and chop into pieces.
Add about 1.5 cups of vegetable stock and cook till pumpkin pieces are soft which takes about 15 minutes.
If using a pressure cooker, cook for 2 whistles and let the pressure release naturally.
Now blend till fine. Put the blended soup back on heat.
Add the thick coconut milk, along with turmeric and salt. Cook for about 5 minutes on low flame.
Add ground pepper. Taste and adjust seasoning.
Garnish with sesame seeds or pumpkin seeds for an added crunch and nutrition.
Serve this delicious pumpkin soup with some salad and toasted bread on the side for a light meal or serve it as it is.
You can add milk and cream for non-vegan version.
You can use the same recipe to make butternut squash soup.
You can easily make a large batch and store this soup in the refrigerator for upto 3 days.