I've been flip flopping on my desire to indulge one last time in December and eating healthy so my January resolution is easier to achieve.
Last night I was all set to eat in, make some delicious whole wheat pasta with my quick home made Tomato-Basil sauce. But I gave in to Temptation by 7pm and joined Gee in eating out. We went and ate tacos and cheesy sandwiches. Not at all sorry cause the food was awesome and I enjoyed every bite of it.
While we did not order any soups yesterday, they had a lot of house special soups that inspired me to eat soup today. I love soups, but I absolutely hate the package soups or canned soups. I'm all for home made hearty soups that I get to control. Control-Freak me.
Raj loves soups. Every week at the super market I see him eyeing the soup packets - the ones I don't let him buy. So to keep him happy I make soups often. Especially more when he has the sniffles or it is cold. While Tomato is the house favorite, I love to try out different ones.
This Creamy Pumpkin Soup is one of my personal favorites along with Spinach Soup. It is vegan and has no added starch to make it creamy. I love this recipe cause it is probably the simplest recipe I know for a soup. No simmering for hours, no chopping tens of different vegetables. All it takes is pressure cooking garlic, and pumpkin and blending it along with spices. If you don't have a pressure cooker, just chop the pumpkin a little smaller and cook in a deep pan. The smaller the pieces, the quicker they will cook.
I sometimes add green chilli while pressure cooking to make the soup hot, and sometimes I just switch the chilli for pepper. I like heat in my soup and this mix of sweet pumpkin with the heat of chilli or pepper, is just awesome.
Pair this soup with some crusty bread and dinner's handled in less than an hour and all you had to do for it was chop and blend. Hope you "souper" liked it!
Creamy Pumpkin Soup [Vegan]
Creamy Pumpkin Soup is a vegan soup made from ripe pumpkin.
Recipe Type: Soup
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: Serves 2
3 cups diced Pumpkin
3-4 Garlic cloves
Salt to taste
Pepper to taste
Water as required
Pressure cook diced pumpkin and crushed garlic with 2 cups of water for 3-4 whistles or 15 minutes. If not using a pressure cooker, cook in a covered deep pan until the pumpkin is done and soft. You may need more water if cooking in a pan.
Drain and blend the pumpkin.
Add salt and pepper. Add the pumpkin cooking water if the soup is very thick.
Reheat and serve hot with some crusty bread.