Creamy Potato Pumpkin Soup

Prep Time
30 minutes
Cook Time
20 minutes
2 servings

This recipe was contributed by Ms. Rupali Shah (adapted from recipe by Ms. Gina Matsoukas)

  • 1 russet potato chopped, steamed.
  • 1 small yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 tsp ginger, chopped
  • ½ cup pumpkin puree
  • ½ cup almond milk (or any other nut milk)
  • ½ tsp red pepper flakes
  • salt and pepper to taste
  • coriander to garnish
  • Sauté the potato, onion, garlic and ginger till the onion and potato are soft (this step can be avoided and all ingredients transferred to a blender directly, but this step gives the soup a flavor).
  • Transfer to a blender.
  • Add all other ingredients (except coriander). Blend on high for about 5 minutes until you see steam emerging.
  • Pour into bowls, adjust salt and pepper, garnish with coriander leaves.
  • You can add a slice of almond on top for added crunch.

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