200 grams kaddu (parangikai/ pumpkin) 2 cups vegetable stock , or water 2 cloves garlic 1/4 teaspoon black pepper powder , freshly ground 100 ml fresh cream , (you can use the low fat.

Pumpkin soup recipe indian. Depending on the purpose you can choose the size of the pumpkin. Directions in a large stockpot, melt coconut oil over medium heat. Stir in ginger and garlic.

This vegan pumpkin soup is made with coconut oil and coconut milk, with curry powder and coriander for a little spicy flair. Stir in roasted pumpkin, coconut cream and ground. They love it but insist it’s just too hard to make.

1 small piece of ginger; Boil rapidly for 15 minutes until pumpkin is very tender; Add curry paste, cook 2.

Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. 100 g potato or 1 small sized potato 1 cup coconut milk (i used fresh coconut milk) 1 cup water;

Green curry, pumpkin, and coriander soup curried pumpkin soup with chives 17 ratings copycat autumn squash soup pumpkin soup with cauliflower and kale vegetarian pumpkin chili 3. Dice onions and carrot and saute in ghee until brown. Pumpkin sambar is a south indian lentil and pumpkin stew made with yellow pumpkin, lentils, tamarind and unique blend spice blend together called sambar.

Method heat the olive oil in a broad pan and add the onions and saute for 4 minutes. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot; Add the cumin seeds powder, coriander powder and cinnamon and cook for 1 minute.