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Prep Time: 10 mins
Cook Time: 30 mins
Serves: 4
Ingredients:
2 cups pumpkin (peeled and cubed)
1 cup cauliflower florets
1 small onion (chopped)
2 garlic cloves (minced)
1-inch piece of ginger (grated)
1 tbsp olive oil or butter
3 cups vegetable broth or water
½ tsp ground cumin
½ tsp turmeric (optional)
Salt and black pepper to taste
½ cup coconut milk or fresh cream (optional for creaminess)
Fresh coriander or parsley for garnish
Croutons or toasted seeds (optional topping)
Instructions:
Sauté Aromatics:
Heat olive oil in a large pot. Add onions, garlic, and ginger. Sauté until fragrant and translucent (about 3–4 minutes).
Add Vegetables:
Add pumpkin and cauliflower to the pot. Stir for 2 minutes.
Spice It Up:
Add cumin, turmeric, salt, and pepper. Mix well.
Simmer:
Pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20–25 minutes or until the vegetables are soft.
Blend:
Use an immersion blender to puree the soup until smooth. Alternatively, let it cool slightly and blend in batches in a regular blender.
Creamy Finish:
Stir in coconut milk or cream. Simmer for another 2–3 minutes.
Serve:
Pour into bowls. Garnish with fresh herbs, a swirl of cream, or your choice of toppings.
Source : IANS
