- Half of a small pumpkin, chopped
- 1 medium-sized carrot, chopped
- 6 garlic cloves, chopped
- 1 medium-sized onion, chopped
- 1 cup coconut cream
- 2 cups of water
- pinch of Italian seasoning (optional)
- Half of chicken broth cubes
- 1 tsp. of paprika
- Salt and pepper to taste
Procedure:
1. Saute garlic, onion, pumpkin, and carrot.
2. Add Italian seasoning and paprika. Sweat the herb before adding the water and chicken broth cubes.
3. Boil until pumpkin and carrot are soft.
4. Transfer into a blender and puree. There should be no lumps.
5. Return to the pot and simmer over low heat and add coconut cream. Season with salt and pepper.
6. Transfer to a serving dish and enjoy while it's hot.
Makes 3-4 servings.
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I already prepared some recipes using pumpkin and this recipe is one of my first.😉 I can it's not that bad since my daughter loved it so much and ate 2 bowls of it. I usually feed her soup in this manner if I think she wasn't able to eat enough vegetable which is required for her diet. Don't go loco with the Italian seasoning because it might overpower the taste of the pumpkin and carrots.
This recipe guys, is another vegetarian recipe because there is no meat and mostly plant-based. Have your kids eat plenty of veggies because it helps in their growth and mental development. If you can't feed them the usual way of cooking, try making this soup not only pumpkin but other veggies as well.
Instead of using dairy milk for this recipe, again I used coconut cream because it's a healthier option plus the texture is more different and the taste is different as well. If you use dairy milk, it's lighter and silkier in texture but since there are other dairy products, it will result in different outcomes as well but if you use coconut milk it's denser and creamier.
I enjoy my pumpkin soup with garlic bread. I make my own garlic bread with pandesal, not the typical baguette or loaf bread.
How do you enjoy your soup? Have a recipe to share? 😊 Enjoy cooking everyone! ❤😘
