When the cold weather has gradually manifested itself, pumpkin soup warms our souls. You can prepare this delicious gluten-free pumpkin soup recipe, both with and without cream.
500g (about 2 slices) pumpkin
1 clove of garlic
1 teaspoon of powdered turmeric
1 teaspoon salt
1 teaspoon of black pepper
1 tea glass of cream
4 tablespoons of olive oil
1 handful of pumpkin seeds
2 spoonful butter
1 teaspoon of ground red pepper
4-5 leaves of fresh sage tea
Dice the pumpkin, onion, potato, carrot, and garlic. Add olive oil into a medium-size saucepan and add the chopped vegetables into the pan. Saute for 3-4 minutes until your vegetables change color. Add water over the vegetables and boil for 30 minutes. Make sure the vegetables, and especially the pumpkin, are cooked. Then add salt, turmeric, and pepper. Bring all these ingredients in the pot to a puree consistency with a hand blender and add the cream to the soup you have prepared optionally. Mix with a metal whisk with all the ingredients in the pan for 3-4 minutes and turn off the heat. While serving your soup, sauté sage leaves, pumpkin seeds, and chili peppers in a small pot with butter. After putting the soups in bowls, Pour this sauce over your soup. Here your pumpkin soup is ready!
By Maria Atiq
If you want some relaxing yoga before or after your pumpkin soup, enjoy the mellow Yin Yoga program.
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