[No Music] How to Make Pumpkin Coconut Milk Soup
Original video with music :
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Ingredients:
100g green lentils
200g turnip
200g pumpkin
30g oil
green chili pepper
a sprig of fresh curry leaves
1 tsp mustard seed
400ml coconut milk
200ml water
2 tsp salt
Instructions:
1. simmer green lentils and steam pumpkin and turnip.
2. in a pot, put oil and mustard seed. when it finishes popping, add green chili pepper and curry leaves.
3. add coconut milk, water, green lentils, pumpkin, turnip and salt.
4. Enjoy!
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「材料」
緑レンズ豆 100g
かぶ 200g
かぼちゃ 200g
オイル 30g
青唐辛子 1本
カレーリーフ(生) 1枝分
マスタードシード 小さじ1
ココナッツミルク 400ml
水 200ml
塩 小さじ2
「作り方」
１、レンズ豆とかぼちゃ、かぶを調理しておきます。
２、鍋にオイルとマスタードシードを加え、パチパチし終わるまで熱し、青唐辛子とカレーリーフを加えます。
３、ココナッツミルク、水、レンズ豆、かぼちゃ、かぶ、塩を加える、
４、エンジョーイ！
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Equipments & etc:
Camera : Sony A7SIII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX II 82mm
Mic：SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7/ RRS TP-243 Ground-Level Tripod
Edit : Adobe Premiere Pro
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Roasted Pumpkin Soup Recipe
Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make. It's perfect for lunches and freezes well!
I've roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It's low calorie and and an easy healthy recipe.
If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!
A printable recipe will be linked on my website here
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
Chef Knife
Roasting Dish
Fry Pan
Blender
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RECIPE
1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock
Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don't want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.
Serves 4
Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg
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Pumpkin soup Recipe/Pumpkin soup with coconut milk/how to use wonderchef soup maker
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health benefits of pumpkin//easy soup recipe
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health benefits of pumpkin
Pumpkin is a type of winter squash that belongs to the Cucurbitaceae family.
It's native to North America and particularly popular around Thanksgiving and Halloween (1Trusted Source).
In the US, pumpkin typically refers to Cucurbita pepo, an orange type of winter squash. In other regions, such as Australia, pumpkin may refer to any type of winter squash.
While commonly viewed as a vegetable, pumpkin is scientifically a fruit, as it contains seeds. That said, it's nutritionally more similar to vegetables than fruits.
Beyond its delicious taste, pumpkin is nutritious and linked to many health benefits.
Here are 9 impressive nutrition and health benefits of pumpkin.
1.Pumpkin is high in vitamins and minerals while being low in calories. It's also a great source of beta-carotene, a carotenoid that your body converts into vitamin A.
2.Pumpkin contains the antioxidants alpha-carotene, beta-carotene, beta-cryptoxanthin and many others, which may protect your cells against damage by free radicals.
3.Pumpkin is high in vitamins A and C, which can help boost your immune system. Its supply of vitamin E, iron and folate may strengthen your immunity as well.
4.Pumpkins' high vitamin A, lutein and zeaxanthin contents may protect your eyes against sight loss, which becomes more common with age.
5.Pumpkin is packed with nutrients and yet has under 50 calories per cup (245 grams). This makes it a nutrient-dense food. It's also a good source of fiber, which may suppress your appetite.
6.Pumpkins contain carotenoids, which function as antioxidants. These compounds are linked to lower risks of stomach, throat, pancreas and breast cancers.
7.Pumpkin is a good source of potassium, vitamin C, fiber and antioxidants, which have been linked to heart health benefits.
8.Pumpkin is high in beta-carotene, which acts as a natural sunblock. It also contains vitamins C and E, as well as lutein and zeaxanthin, which can help keep your skin strong and healthy.
9.Pumpkin, once sliced and cut, can be easily roasted, puréed into soup or baked into pies. Its seeds are also edible and highly nutritious.
Pumpkin Coconut Soup | Healthy Soup | Falguni Galia
#कद्दू नारियल का सूप #vegan #thaisoupbyfalguni
Pumpkin Coconut Soup | Healthy Soup @foodtherapybyfalgunigalia
Hello! In this video I have shared a healthy soup recipe, with tangy taste, Pumpkin Coconut Soup and to enhance the taste i have added mushrooms too!
For Pumpkin Coconut Soup you need-
Vegetable stock- 500ml
Pumpkin- 250gms
Groundnut oil- 1 tbsp
Butter- 1tbsp
Chopped garlic- 2 to 3 cloves
Chopped onions- 1 medium size
Mushrooms- 3 to 4 pcs
Cumin powder- 1 tsp
Coconut milk- 200ml
Salt as per taste
Pinch of nutmeg powder
Sugar- 1 tsp
White pepper- 1tsp
Red chilli powder- 1tsp
Lemon juice- 1tbsp
Prep time- 5mins
Cooking time- 12mins
Serves- 3 bowls
Try this recipe at your home and let me know how it turned out in the comment section. Don't forget to like, share and SUBSCRIBE to my channel andhit the bell icon so that you get notified whenever i upload a new video!
Dil se banao, Dil se khao!!
#pumpkincoconutsoup #soup #foodtherapybyfalgunigalia #dilsebanaodilsekhao
pumpkin soup recipe | how to prepare easy creamy pumpkin soup
full recipe:
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pumpkin soup recipe | how to prepare easy creamy pumpkin soup with detailed photo and video recipe. perhaps one of the healthy, easy and most popular soup recipes prepared within minutes with roasted pumpkins. it is basically prepared with just three main ingredients including the juicy pumpkin, garlic and fried onions. it is perfect staple food for the upcoming winter season.
pumpkin soup recipe | how to prepare easy creamy pumpkin soup with step by step photo and video recipe. the recipe is very simple and is prepared by roasting the pumpkin and some onions. it is followed by grounding the roasted veggies into thick batter. later it is topped with fresh cream and served.
The Easiest Pumpkin Soup Ever! | #shorts
It's pumpkin season! I'll show you the easiest method ever for making pumpkin soup. Easy prep, easy clean-up and totally low-maintenence cooking. It's also the best way to get the most flavor from your ingredients. If you like this video, please subscribe, like and comment!
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RECIPE
Ingredients:
- 1 Hokkaido pumpkin or butternut squash
- 1 large or 2 small onions
- 1 head of garlic
- 4 cups/1L chicken or vegetable stock, or water
- Olive oil
- Salt
- Pepper
- Cinnamon & nutmeg
- Juice of 1-2 lemons
Optional but recommended ingredients:
- 1/200g cup heavy cream
- 4 tbsp (1/2 stick)/55g butter
- Crème fraîche
- Pumpkin oil other flavorful oil such as hazelnut or almond
Process:
1. Preheat oven to 190˚C/375˚F.
2. Cut pumpkin or squash in half. Scoop out seeds. Reserve seeds for roasting if desired.
Halve onion(s) and garlic.
3. Add quash, onions and garlic to baking tray and coat with olive oil on all sides. Season with salt, pepper, cinnamon and nutmeg.
4. Bake 45-55 minutes until golden brown and pumpkin/squash is soft enough for a knife to go through without any resistance.
5. If using orange Hokkaido pumpkin, dump everything including skin into a large pot. If using butternut squash or green Hokkaido pumpkin, scoop out flesh from skin. Squeeze out flesh of onions and garlic into pot.
6. Add stock or water. Use an immersion blender to puree mixture until smooth.
7. Warm up soup and finish seasoning with heavy cream, butter if using and juice of 1 lemon. Taste and re-season with salt, pepper and more lemon juice as needed.
8. When serving, finish off with garnishes of choice such as crème fraîche, pumpkin oil, chives, chervil, parsley and/or pumpkin seeds.
9. Enjoy!
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#pumpkinsoup
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