This fall try out pumpkin soup. Its so simple to make and really filling and of course oh so delicious. Amazing creamy texture with perfect amount of flavors, easy to cook in half hour and impressive enough for if you have company over. Even if you are alone and want a quick hot meal, make this with a side of bread and enjoy.

Cooking time: 30 min

Serves: 4 people

Calorie per serving: 89.68

Ingredients:

2 1/2 cup – Pumpkin (thinly sliced)
1 – Onion (big – chopped)
5-6 – Garlic clove (crushed)
1 – Bay leaf (tej patta)
3-4 – Cloves
3/4 cup – Milk (dairy or almond)
1 tbsp – Oil/butter/ghee (your choice)
Salt and pepper to taste.

Method:

Cut the pumpkin into thin slices. Chop one big onion. Crush all garlic cloves. In a pot, put 1 tbsp oil/butter/ghee. Let it heat. Put pumpkin in it and mix. Cover and let it cook for 5 min. Stir again. Add onion, bay leaf, crushed garlic and clove. Mix well. Cover, let it cook for more 5 min.

Remove the lid. Mix and cover again for 2 more min. Add milk. Stir well. Let it boil. Stir occasionally until milk is a little reduced and pumpkin is cooked. The milk and pumpkin will form paste like consistency.

Turn off the flame. Remove the bay leaf and clove. Put rest in a mixer and grind until its paste like consistency without any lumps.
Transfer back in the pot. Add stock or water ( I added 1 cup as I wanted the soup thick, you can add more according to the desired thickness of soup). Add salt and pepper according to taste. Let it boil once. Remove from flame.
Garnish with coriander or feta cheese (you can sprinkle little bits of feta cheese, see to it that you add less salt in the soup if you use feta cheese). Eat directly or serve with bread / bread sticks. Enjoy!

Happy Munching!🍊🌰🧀🥖🥬🥄

Like if you have had it or would love to try it out.