Easiest Way to Prepare Perfect Pumpkin veg soup

Easiest Way to Prepare Perfect Pumpkin veg soup Delicious, fresh and tasty.

Pumpkin veg soup. This golden-toned soup is wonderfully warming on crisp autumn days. "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. "For fun autumn flair, serve the soup in hollowed-out pumpkin shells. My boys love it that way." Most veggies I like to use fresh, but pumpkin is a bit of project to prep, and over the years I've realized that canned pumpkin actually makes better pumpkin soup. Vegetarian pumpkin soup is warming and filling and perfect for the holidays or anytime, and it doesn't get much simpler than this quick and easy vegetarian and vegan pumpkin soup recipe, made from canned pumpkin puree, soy milk, onions, and a touch of nutmeg.

This vegan pumpkin soup ticks all the boxes!

Its rich, creamy and ultimately satisfying.

Well, I must clarify, it's ready in that short a time provided you bought your pumpkin already peeled and chopped.

You can have Pumpkin veg soup using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pumpkin veg soup

1. Prepare 2 cups of pumpkin.

2. You need 1 cup of carrot.

3. It’s 1 cup of green peas.

4. You need 2 of onions.

5. Prepare 2 of tomatoes.

6. It’s 2 tbsp of ginger garlic paste.

7. You need 1 tsp of turmeric powder.

8. It’s 1 tsp of red chilli powder.

9. You need 1 tsp of jeera.

10. You need 1 tsp of black pepper powder.

11. It’s of Salt.

12. It’s of Cream.

13. You need of Butter.

14. Prepare of Mint leaves for garnishing.

We decided to roast the pumpkin and then use it to make a soup with the leftover veggies.

It worked out perfectly, making a hearty vegetable soup with a thick, rich base.

A great winter-time vegetable soup, featuring pumpkin as the star.

It took a while to find the right recipe to recreate that great eating experience, but here it is..

Pumpkin veg soup step by step

1. Wash, clean and chop the veggies..

2. Heat butter, add jeera, onions, ginger garlic paste, Saute till soft. Add the tomatoes. Cook till soft..

3. Add the masalas, and veggies and salt. Give 3 whistles in a pressure cooker..

4. When done open the lid and with the help of a hand blender, mash it..

5. Remove in serving bowl, add black pepper powder and cream. Garnish with mint leaves..

This golden-toned soup is wonderfully warming on crisp autumn days. "Unlike most creamy pumpkin soups,.

If you like curry, you'll love this unique soup from Kathy Hill of Catlettsburg, Kentucky.

Loved this soup - but I made it for vegetarians with vegetable stock, added a tablespoon or so of peanut butter, some freshly ground black pepper, a bay leaf and I used canned pumpkin.

Instead of blending it I used a hand blender in the pot - perfect.

Enjoy our Pumpkin and Vegetable Soup anytime of the year.