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Before you jump to Pumpkin Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

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A lot of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Efficient living is actually something we can all do, without difficulty. Mostly, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to pumpkin soup recipe. You can cook pumpkin soup using 13 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Pumpkin Soup:

1. Get 1 Small Pumpkin
2. You need 1 Onion, Finely Chopped
3. Prepare 1 inch fresh Ginger
4. Get 2 Large Handfuls of Corriander
5. Get 3 Cloves Garlic
6. Prepare 2 Stock Cubes
7. Provide 3 Carrots
8. Take 1 Leek
9. Provide To Taste Salt and Pepper
10. Get 1 Tsp Chilli
11. You need 2 Tsp Ground Coriander
12. You need 1 Tbsp Vegan Butter
13. You need 1 Tbsp Oil

Instructions to make Pumpkin Soup:

1. Peel and chop the pumpkin. Pre-heat the oven and roast the pumpkin on a baking tray until it is soft.
2. Dice the ginger and garlic. Finely slice the leek and onion and in a large saucepan soften the leek, onion, garlic and ginger with the butter. Add the ground coriander and chilli and gently fry for a couple of minutes.
3. Boil some water and add the stock cubes. Add the stock to the pan. I like thick soup, so I tend to add less stock, but adjust the stock levels to how thick or thin you like your soup.
4. Peel and chop the carrot and add to the pan. Add the pumpkin. Take half the coriander and add to the pan. Season the pan with the salt and pepper. then leave to simmer for 15-20 minutes.
5. About 5 minutes before you take the pan off the heat chop and add the rest of the coriander. Take the pan off the heat and leave to cool for 5 minutes. When it is cooled enough blitz the soup to a smooth consistency and enjoy!

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