“These are one of my favorite vegetables.”
Karma of Cooking with Karma shares a wonderful vegetarian soup.
4 1/2 cups of pumpkin
1 brown onion
1 tin of creamed corn
2 cups of vegetable stock
1 teaspoon of chilli powder
1 teaspoon of paprika
2-3 teaspoons of curry powder
Salt and pepper
Natural yogurt or sour cream to serve on top
Chop pumpkin into small pieces and drizzle with olive oil, cracked pepper, and salt, and bake for 30-35 minutes.
Cook the onion with olive olive in a pan for about one minute then add paprika, chile powder, and curry powder. Cook for about 5 to 6 minutes or until onions soften up.
Remove pumpkin from oven, then add to a saucepan. Add onions, vegetable stock, and creamed corn and mix until well combined. Let simmer for 10 minutes, then blend with a hand held blender. Serve with yogurt or sour cream.
Detailed explanation and camera shots make the recipe easy to understand.
The sound is slightly muffled, which can make the video hard to hear at some points.
A thick and creamy pumpkin soup that is suitable as an appetizer or entree.
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