Pumpkin Soup(Karen)
Pumpkin Soup(Karen) recipe
Yield
12 servingsPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
diced |
|
| 2 | cloves |
garlic
peeled |
|
| 6 | cups |
water
|
|
| 16 | ounces |
pumpkin
cooked |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
galangal powder
|
* |
| ½ | cup |
coconut milk
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
diced |
|
| 2 | cloves |
garlic
peeled |
|
| 1.4 | l |
water
|
|
| 462.4 | ml/g |
pumpkin
cooked |
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
galangal powder
|
* |
| 118 | ml |
coconut milk
canned |
|
Directions
Simmer onion and garlic in water until very soft.
Transfer to blender or food processor.
Add cooked pumpkin and process until mixture is smooth.
Blend in remaining ingredients.
Heat soup gently just before serving.
