Potato-Pumpkin Soup By Sayoni Bhaduri

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Potato-Pumpkin Soup

An easy to make soup with the most unlikely ingredients.
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Serves

2 Servings

Cooking Time

30 Mins

Meal Type

OTHERS

Rate This Recipe9

INGREDIENTS

  • 1 bowl chopped pumpkin
  • 1 bowl chopped potatoes
  • 1 chopped onion
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1.5 tsp chilli flakes
  • 1.5 tsp finely chopped garlic
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 cup chicken/veg broth or water
  • Salt as per taste

PREPARATION

  1. 1

    In a pan, add butter olive oil, chilli flakes and garlic. On low heat let everything fry till garlic is aromatic.
  2. 2

    Add chopped onion with a little salt and saute till translucent.
  3. 3

    Add the potatoes, stir so that it's covered in oil. Cover the pan and let the potatoes cooked.
  4. 4

    5 minutes later, add the pumpkin, black pepper, oregano and salt. Saute well and cover the pan with a lid till veggies and pumpkin are almost cooked.
  5. 5

    Now add the broth or water. Cook till the veggies are done.
  6. 6

    Turn the heat off.
  7. 7

    In a blender, blitz the veggies and broth mix till smooth. Do this in batches and be careful that the liquid is not extremely hot.
  8. 8

    Put the blitzed puree back into the pan. Taste of seasoning and add more of needed.
  9. 9

    Bring the soup to a boil. Add more water if it's too thick (or as per your preferred consistency).
  10. 10

    Pour out in soup bowl. Serve with a dollop of cream and/or crushed fried bacon.
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