Pumpkin Spiced Squashed Soup
This soup will meet your sweet craving appetite with its creamy texture made of squashed pumpkin, Greek yogurt, and coconut milk. An ideal choice for weekend evenings when you are in no mood to cook, but would still like to opt for a healthy homemade meal that is light on your tummy. This soup is an easy, quick fix to meet your cravings and hunger pangs, without costing much or piling up on the extra calories. Ingredients needed to make this soup (for 4 persons) are:
- ½ cup of finely diced onion
- 2 cloves and garlic minced
- ½ cup carrot, ¾ cup chopped apple
- ¼ teaspoon black pepper
- 1 bowl of unsweetened coconut milk
- 1 tablespoon of brown sugar
- 5 tablespoons of plain Greek yogurt
- Some roasted pumpkin seeds for garnishing
How to prepare:
Cook the pumpkin well and make it into a paste by beating the cooked pumpkin in the mixer. Now heat the pan with a little oil in it to sauté the diced onions. Add finely chopped onion and a little salt to retain the golden brown color of the onion when cooked for 5 minutes. As the onion turns golden brown and slightly tender, add minced garlic, cloves and pepper to it. Now add the cup of carrots and chopped apple to the broth. Simmer it for 5 minutes until the carrots and apples cook. Now add the red pumpkin paste, reduce heat, cover the container with a lid, and blend the squash in a food processor with other ingredients until it is smooth, for close to 20 minutes. Add coconut milk and water as needed, to reach the desired consistency. Keep stirring the hot soup pot continuously. Add one tablespoon of brown sugar later when the squash and veggies are cooked perfectly to give this a naturally sweet taste. Now serve this steamy hot soup in a bowl with roasted pumpkin seeds on top for garnishing and Greek yogurt.