Pumpkin is such a hearty and versatile ingredient.it’s great for making Delicious Pumpkin PieOne Pumpkin Spice Latte Of course, this super tasty and easy pumpkin soup.
Perfect for those cold days when you need a warm winter dinner with all the comforts.
enjoy!
5 Reasons Soup Is Perfect for Winter
- warming. Winter is here and when the temperatures drop, nothing beats the chills like a hot cup of soup.
- frugal. Soup is inexpensive to make, so you can feed a family without overspending. It also goes a long way so you can mass-produce it for a later date.
- full of nutrition. Use a vegetable mix to ensure you get at least 1 of 5 servings per day.
- comfort. Winter comes with the common cold, but luckily, when you’re feeling sick, foods like soup can be very comforting. Soup can help soothe a sore throat and is easier to eat when you don’t have an appetite.
- Quick production. The last thing you want to do after a busy day is to struggle with your cookware! The soup is quick to make and gives you time to unwind before bed.
Can this soup be frozen?
Yes, this soup can be frozen and is great for batch cooking. Make your batch, then freeze it in freezer-proof containers for up to 2 months.
I like to make a batch of soup so we can enjoy warm meals throughout the week.
Soup is perfect for a cold day at work or a delicious lunch at home.
raw material
1 kg pumpkin, peeled and diced
25 grams Mild Chili Chew Seeds
2 tablespoons olive oil
1 large onion, roughly chopped
1 tablespoon coriander powder
1 teaspoon chili flakes
1 liter vegetable broth
195g canned sweet corn, drained
200ml coconut milk
method
1. Preheat the oven to 200°C. Cut squash or squash into cubes and bake on a baking sheet for 20 minutes or until tender. Meanwhile, place sunflower seeds on a tray and bake in the oven under the squash for 5 minutes or until golden brown. shelved.
2. Heat olive oil in a large pan and sauté the onion until soft. Add cilantro and chilli and fry for another minute. Add the squash to the pot and pour in the stock, drained sweet corn, and coconut milk.
3. Bring to a boil, cook for 5 minutes, then remove from heat and blend in a blender until smooth.with Mild Chili Chew Seeds and crusty baguettes, if desired. For those who like extra spice, you can also add a few slices of chili on top – it’s delicious, we promise!
Serve with crusty bread.
*Freeze up to 2 months
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Easy Pumpkin Soup
A super easy winter warming pumpkin soup recipe. Great for quick dinners and batch cooking.
- 1 Kilogram pumpkin peeled and cut into chunks
- 25 G Mild Chili Chew Seeds
- 2 spoon olive oil
- 1 large onion roughly chopped
- 1 spoon minced coriander
- 1 teaspoon Chili Flakes
- 1 Lift vegetable soup
- 195 G canned sweet corn
- 200 ml coconut milk
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Preheat oven to 200°C. Cut squash or squash into cubes and bake on a baking sheet for 20 minutes or until tender. Meanwhile, place sunflower seeds on a tray and bake in the oven under the squash for 5 minutes or until golden brown. shelved.
-
Heat olive oil in a large skillet and sauté the onions until soft. Add cilantro and chilli and fry for another minute. Add the squash to the pot and pour in the stock, drained sweet corn, and coconut milk.
-
Bring to a boil, cook for 5 minutes, then remove from heat and blend in a blender until smooth.with Mild Chili Chew Seeds and crusty baguettes, if desired. For those who like extra spice, you can also add a few slices of chili on top – delicious!
Freeze up to 2 months
