Pumpkin Soup


I’ve never had pumpkin soup, but I like all kinds of other squash soups so figured this would be worth a try.  I also wanted something with a kick since it’s kind of cold outside (you can adjust the spiciness to your taste).

Ingredients

1 tbsp olive oil
1 tbsp butter (or oil)
1 tsp cumin seeds
2 cloves garlic, crushed
1/2 onion, chopped fine
>1 tsp pizza pepper
1 veggie bullion cube dissolved in 1 cup water (I find these salty, so I don’t add extra salt)
2 15-oz. cans of pumpkin pulp
1 14-oz. can of coconut milk
Topping (optional)- mix chopped basil with 1/2 cup sour cream and 1/2 cup cream cheese

Directions

1.  Fry the cumin seeds in oil and butter for 2 mins.  Add the onion, garlic, and pizza pepper and saute till light brown.

2.  Add the pumpkin pulp and mix well.

3.  Add the veggie bullion + water and coconut milk and bring to a boil.  You can add more water if you want thinner soup.

4.  Serve hot with the topping (optional).

Advertisements

6 thoughts on “Pumpkin Soup

  1. Pingback: Thanksgiving Menu « Edgy Veggie Bytes

  2. Pingback: Vegetarian Healthy Eating Plan: Days 1-3 | Edgy Veggie Bytes

  3. Pingback: Roasted Pumkin Chipotle Soup with Caramelized Onions | Edgy Veggie Bytes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s