Description
A delicious creamy soup made with pumpkin, broccoli, and almonds.
Ingredients
Scale
- 2 tablespoons light olive oil
- 1 tablespoon minced garlic
- ½ cup chopped onions
- 3 ounces broccoli florets
- 7 ounces pumpkin (cut into small pieces)
- 10–12 blanched almonds
- 2 cups water
- 1 vegetable stock cube
- 1 cup milk
- ½ teaspoon freshly cracked black pepper
- salt (as needed)
Instructions
- Add oil to a pan and heat it over medium-high heat.
- Once the oil is hot, add garlic and onions and cook until the onions turn lightly brown, stirring frequently.
- Now add broccoli florets, pumpkin pieces, and blanched almonds to the pan and mix well.
- Add water and stock cube and mix well.
- Bring the mixture to a boil.
- Now reduce the heat to medium and cover the pan with a lid.
- Cook for 15 minutes, stirring a few times in between.
- Remove the pan from the heat and let the ingredients cool down for 10 minutes.
- Now transfer the cooked ingredients to a blender and blend to make a smooth paste.
- Transfer the paste back to the pan and keep the pan over medium heat.
- Add milk and black pepper powder and mix well.
- Add more water if the soup looks thick.
- Cook for 2-3 minutes.
- Check for salt and add more if needed.
- The soup is ready. Pour it into serving bowls. Garnish with cream swirl, pumpkin seeds, and parsley, and serve hot.
Notes
- Do not add extra salt initially, as the vegetable stock can be salty.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg