Pumpkin Soup | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food
Taking care of your mental health while unwinding from a busy day is often a very challenging task but lucky for you, you can slurp my delicious yet beneficially nourishing Pumpkin Soup! Low in calories, this dish is bound to improve your digestion while boosting your immune system. #TastyThursday
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How To Make PUMPKIN SOUP With Coconut Milk | Healthy Pumpkin Recipes
This pumpkin soup recipe is easy yet flavorful due to how we prepare the ingredients. We are using canned pumpkin puree to keep this simple when you have other Thanksgiving recipes to prepare. Yet this recipe doesn't compromise in flavor. I'll show you how.
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Pumpkin Soup Recipe
Ingredients:
2 - 15 oz cans of organic pumpkin puree (not pumpkin pie mix)
1 large carrot, peeled and chopped
1 stalk of celery, chopped
1 large yellow onion, chopped
6 - 7 cloves large cloves of garlic, chopped
1 ½ tsp. Ceylon cinnamon
½ tsp. Nutmeg
1/16 tsp. Ground cloves
⅓ tsp. Ground ginger
½ cup full fat coconut milk
4 cups chicken broth or vegetable broth, low sodium (50 mg)
Olive oil
Salt
Pepper
Garnish: sprouted pumpkin seeds
Directions:
Place the onion, carrot, and celery in a stockpot with 2 Tbsp of olive oil over medium high heat. Cook and stir for 10 to 15 minutes. Then add the garlic and cook an additional 2 minutes stirring frequently. You will lower the heat as you cook.
Add the chicken broth, spices, pumpkin, and stir to combine. Bring the soup to a boil while stirring and then lower the heat to simmer. Cover and simmer for 10 minutes.
Turn the soup off, remove the lid and let it cool for at least 5 minutes. Spoon the soup into a blender until half full. Place a towel on top of the lid to protect your hand while blending. Start low and turn the blender to high until smooth. Placing a towel on the blender lid while blending will help protect your hand from the hot soup.
Continue blending in batches until all the soup is smooth. Place the soup back in the pot and add the coconut milk and stir until incorporated. Taste and adjust the seasonings if need be.
Serve by topping with pumpkin seeds. I used sprout pumpkin seeds which are so delicious! Enjoy!
Soup Tips:
If you use a broth with higher sodium, remember to use less salt. Try using ½ a tsp. And working your way up.
Thanksgiving Jokes:
Q.What happens if you divide a pumpkins circumference by it’s diameter?
You get pumpkin pi
Q. Why was cinderella bad at sports?
Because her coach was a pumpkin
Q. How do you fix a cracked pumpkin?
A. With a pumpkin patch.
Q. What is a jack o lanterns favorite sport?
A. Squash
Knock knock.
Who's there?
Arthur
Arthur who?
Arthur any leftovers?
Q. What kind of key can't open doors?
A. tur-key
Q. Why was the Thanksgiving soup so expensive?
A. It had 24 carrots.
Knock knock
Who's there?
Norma Lee.
Norma Lee who?
Norma Lee I don't usually eat this much!
Q. If April showers, bring May flowers, what do May flowers bring?
A. Pilgrims?
Q. What is a turkey's favorite dessert?
A. Peach gobbler!
Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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Thai pumpkin soup | Video recipe
Watch this video to see how to make this pumpkin soup infused with coconut milk and Thai flavours. Find the full recipe here:
Fresh pumpkin is simmered with coconut milk and fresh red chilli, lemongrass and garlic for a Thai-inspired soup that is sure to warm you up from the inside out.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Coconut Pumpkin Soup | Easy Healthy Soup Recipe
Coconut Pumpkin Soup by Chef Vineet Bhatia
Serves 6
Ingredients:
1kg pumpkin/butternut squash, cut into ¾ inch cubes
½ white onion, roughly chopped
3 cloves garlic, sliced
1 ½ teaspoon red chilli powder
Salt
Water, enough to submerge the pumpkin
125ml coconut milk
To garnish
Coconut flakes
Mustard Caviar
Heat 1 tablespoon on vegetable oil and add 1 teaspoon of mustard sees. As soon as the mustard seeds begin to pop, remove the pan from the heat aside to cool the seeds and the oil. Spoon the seeds on the soup.
Method:
Place the pumpkin, onion, garlic, salt, red chilli powder and water in a pot.
Bring the liquid to a boil and then simmer for 15 minutes or till the pumpkin is cooked, pierce a knife tip to check if it cuts the pumpkin easily. Add coconut milk and a little salt, bring to a boil.
Remove the pot from the heat, cool for 5 minutes and puree the pumpkin with an immersion blender till smooth, check the seasoning.
Pour in a soup bowl and garnish with coconut flakes and mustard caviar.
#cheftraveller #chefvineet #vineetbhatia
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Pumpkin soup ???? #shorts
Ingredients
- 1 butternut pumpkin, quartered
- 2 tbsp olive oil
- salt and pepper to taste
- 1 tbsp sumac
- 1 large onion, diced
- 6 cloves garlic, diced
- 1L chicken stock (or veg)
- 50g butter
- 50g pine nuts
- parsley for garnish
- 1 tbsp cream (optional)
- toast to serve
Method
1. Place the quartered butternut onto a tray, drizzle with oil and season with salt, pepper and sumac. Roast at 180c for 40 minutes or until cooked through and the flesh is soft.
2. In a large pot over medium heat, pour in the olive oil. Once hot, add the onion, garlic and some salt, and saute for 3-4 minutes.
3. Once the pumpkin comes out of the oven, scrape the flesh out and place it in the pot with garlic and onion.
4. Pour over the stock and simmer for 10 minutes before you blend with a stick blender (if you don't have one you can just use a masher for a chunkier soup).
5. Toast the pine nuts in the butter until golden and finish with the parsley.
6. To serve, add the soup to a bowl and garnish with cream, pine nuts with parsley and serve with toast on the side.
7. Enjoy!
Amazing Butternut Squash Soup Recipe
Easy to make with a few simple ingredients, this Butternut Squash Soup recipe is the only one you’ll need. This nourishing soup is my go-to fall comfort food, and it’s super creamy and rich without relying on heavy cream. It’s a delicious soup recipe that everyone will love. We are officially in soup season and this easy homemade butternut squash soup is just about perfect with a slice od crusty bread for dipping. You can swirl in some cream or coconut milk for added richness or add all you favorite spices for a personal touch.
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