Tangy Pumpkin Soup with Green Chili Swirl
Pumpkin soup is a popular dish in many cultures and is often enjoyed during the fall season.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 cup Pumpkin
- 1 medium Onion
- 2 clove Garlic
- 1 chopped Green chili
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- to taste for garnish Cilantro
Instructions
- In a large pot, heat some oil and sauté the onion, garlic, and green chili until softened.
- Add the pumpkin and vegetable broth, and bring to a boil. Reduce heat and simmer for 20 minutes, until the pumpkin is tender.
- Using an immersion blender or regular blender, blend the soup until smooth.
- Return the soup to the pot and stir in the coconut milk, lime juice, salt, and black pepper. Simmer for another 5 minutes.
- Serve the soup hot, garnished with cilantro.
- For the green chili swirl, blend some chopped green chili with a little water until smooth. Drizzle the swirl over each bowl of soup before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 23g8%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.