Vegan Pumpkin Soup | Vegan Recipe | Sanjeev Kapoor Khazana

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A bowl of this nutrition packed pumpkin soup which is also VEGAN, is going to be the next best thing in your favourite food’s list.

VEGAN PUMPKIN SOUP

Ingredients

300 grams red pumpkin, unpeeled
¼ cashew nuts
1 tsp finely chopped garlic
Rock salt to taste
1 inch lemon grass stalk
¼ cup coconut milk
Crushed black peppercorns to taste
Roasted pumpkin seeds for garnish
Crushed black peppercorns to taste

Method

1. For cashew cream, add cashew nuts in a bowl. Add sufficient water and soak for 2-3 hours.
2. Drain and transfer the soaked cashew nuts in a blender jar, add ½ cup water and blend till smooth. Set aside.
3. Slice onion and set aside. Discard the seeds of red pumpkin and cut it into 1 inch pieces and set them aside.
4. Heat a pan, add garlic, sliced onion and sauté well. Add rock salt and mix well.
5. Add cut pumpkin and mix well. Add 1½ cups water, mix and cover and cook for 20-25 minutes or till the pumpkin softens.
6. Add lemon grass, mix, cover and cook for 4-5 minutes. Take the pan off the heat.
7. Transfer the mixture into a blender jar and blend till smooth. Transfer into another pan and place it back on heat.
8. Add ¾ cup water and let it come to a boil. Add coconut milk, crushed black peppercorns and mix well. Cook on low heat for 1 minute, take the pan off the heat.
9. Transfer into a serving bowl, drizzle a little of the prepared cashew cream and serve hot.
10. Garnish with pumpkin seeds and crushed black peppercorns. Serve hot.

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