Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, pumpkin soup with spinach. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This hearty pumpkin soup is the perfect comfort food for cold Autumn nights. See more Soup recipes at Tesco Real Food. Purée the soup with a stick blender until smooth. Adjust the seasoning and then ladle into serving bowls.
Pumpkin soup with spinach is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Pumpkin soup with spinach is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have pumpkin soup with spinach using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Pumpkin soup with spinach:
- Make ready 1/3 of a medium sized pumpkin
- Take Red pepper
- Get Scotch bonnet
- Take Maggie
- Take Salt
- Get Curry
- Make ready Dry fish
- Prepare Spinach
- Make ready Onions
- Take Palm oil
Don't forget the hot buttered crusty bread for dunking! This easy Creamy Spinach Soup from Delish.com is vegetarian and gluten-free. (Croutons are optional!) Make soup. In a large pot or dutch oven over medium heat, heat oil. The pumpkin creates a beautiful velvety-textured soup, which goes really well with the crispy skin on the partridge and the crunchy seeds.
Steps to make Pumpkin soup with spinach:
- Grind the red pepper, scotch bonnet,maggi,salt,curry and onions and stir fry them in a pot using palm oil
- Peel,wash and dice the pumpkin blend it and pour in the pot add in little water and allow to cook for 30mins
- Then add in d spinach and allow to cook for 5secs u r done
In a large pot or dutch oven over medium heat, heat oil. The pumpkin creates a beautiful velvety-textured soup, which goes really well with the crispy skin on the partridge and the crunchy seeds. Plate simply in pasta bowl, by pouring soup no deeper than a centimetre, place the spinach in the middle and partridge crossed over in the centre. Boil till pumpkin cubes are soft and blend till smooth. Stir in the cream, add salt and pepper to taste.
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