Once the fall season starts we have too many pumpkin’s sitting around house. Kids go pumpkin picking from school, then with friends and we end up with lots and lots of them. We carved a few, cooked a few. Here is a pumpkin and spinach soup that I tried after my son asked me for one. It was quite tasty with all the pepper and spices. Loved its vibrant color.
Hmmm, can you smell the crispy leaves basking in beautiful afternoon? But fall always passes by too quickly. I wish it stays in 70s temperature always. I love beautiful fall colors. Ahh.. with no such luck and cold coming in yday, try this hot soup to relish at home instead.
Serves: 3 | Prep Time: 10 min. | Cooking Time: 20 min.
- Pumpkin – 2 cups - Peeled and pressure cooked / pumpkin puree
- Spinach/ Palak - 1 cup (coarsely chopped)
- Diced Tomatoes & chilies (mild) - 1 (Ro*tel brand - 10 oz can )
- Vegetable/ Chicken broth - 14.5 oz can (or Water)
- Onion - 1 medium
- Garlic – 2 pods
- Pepper powder – ½ tsp.
- Thyme powder - 1 tsp.
- Heavy cream - 2 tbsp.
|One of the pumpkin is almost wilted from direct sunlight|
~ Add spinach and cook for few minutes until spinach wilts.
~ Add diced tomatoes and chilies, pumpkin puree and mix it all together. Switch off after 5 minutes.
~ Check the salt and add to taste. Bring the soup to a boil.
~ Switch off and add heavy cream and give it a nice mix.
~ While serving you can add some more cream and some mint leaves to garnish.
Sending this to Vardhini's Halloween Fiesta event.
Dee's Pumpkin blog hop
Kalyani's 100 Days Global Food Festival
Srivalli's Soup's and Salad Mela