Pumpkin soup with chia seeds toppings, garnished with coriander. Best Pumpkin Soup you will ever have, I assure you that! This Soup is Universal and Allergan free. This suits everyone - It's Vegan, Gluten Free, Nuts Free.
You can have Pumpkin soup with chia seeds toppings, garnished with coriander using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Pumpkin soup with chia seeds toppings, garnished with coriander
- Prepare of Used two slices of pumpkin from the market @40/-.
- You need 1 of onion.
- Prepare of Rosemary.
- You need of Cooking oil.
- Prepare of Margarine.
- You need of Curry powder.
- Prepare of Salt.
- It’s Half of a tablespoon chia seeds.
We're talking light and fluffy and loaded with pumpkin spice flavour with a creamy topping and a sprinkle of cinnamon and omg I think I'm in. The pumpkin makes the soup thick, fibrous, and slightly sweet, while the freshly toasted pumpkin seeds are fun to munch on. Add curry powder, coriander, cumin, and cloves, and constantly stir until spices become toasted Serve soup with a dollop of Greek yogurt, tablespoon of pumpkin seeds. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup.
Pumpkin soup with chia seeds toppings, garnished with coriander instructions
Wash the pumpkin well and cut into smaller sizes..
I didn't peel off the skin and I also used the seeds.
Cut the onion. Heat your cooking pot and add cooking oil..
Let the onion brown and in the pumpkin. Stir well to combine. Add salt and water and cover.
After 5 minutes add Rosemary..
Cover the cooking pot and check from time to time if it's ready..
When it is well cooked put off the heat. Add margarine and mix well..
Blend everything and enjoy.
Today I'm revisiting (and I like to serve this delicious Thai pumpkin with a garnish of a few fresh coriander (cilantro) leaves, some finely sliced red chilli (or chilli flakes) and. With the right toppings, the humble soup gets some extra texture, flavors, and finesse. You can take the most plain Jane vegetables and in a transition fit for My Fair Lady, transform them The crunchy, nutty clumps work wonders on top of wintery soups with nutty flavors, like pumpkin and squash. Dairy-free, this soup relies on creamy coconut milk and canned pumpkin for its rich base. When the cauliflower is ready, divide the soup between bowls and place the cauliflower florets in the middle of each bowl.
