Pumpkin Broccoli Soup Recipe
I am making this delicious Pumpkin Broccoli Soup on repeat these days; it is so good. Try my easy recipe.
Servings: 4 people
Ingredients
- 2 tablespoons light olive oil
- 1 tablespoon minced garlic
- ½ cup chopped onions
- 3.5 ounce broccoli florets
- 7 ounce 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
Cook The Veggies
- 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.
Make The Soup
- 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. I did not add any salt earlier as the vegetable stock has a lot of salt in it, and if you add more salt, then the soup can become very salty.
- The soup is ready. Pour it into serving bowls. Garnish with cream swirl, pumpkin seeds, and parsley, and serve hot.
Video
Nutrition
Calories: 150kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 210mg | Potassium: 396mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4479IU | Vitamin C: 29mg | Calcium: 116mg | Iron: 1mg
