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Pumpkin Buckwheat Soup

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raghaviravi9607
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13 views1 page

Pumpkin Buckwheat Soup

Uploaded by

raghaviravi9607
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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RECIPE

Pumpkin Buckwheat Soup

Serving: 1 person

Ingredients:
Pumpkin: 1 cup (cut into cubes)
Zucchini: ½ cup (cut into small cubes)
Carrot: ¼ cup (cut into small cubes)
White/Red Onion: 1/4 cup (cut into cubes)
Cherry Tomato: 3 nos. (cut into cubes)
Buckwheat noodles: 50g (cooked)
Garlic chopped: 2 pods
Coconut milk/Almond milk: 2-3 tablespoon
Thyme: ¼ tsp (for topping)
Salt and pepper: to taste
Olive oil/ Ghee – ½ tsp

Method of preparation:

1. Heat a pan and sauté garlic in Olive oil/ghee, followed


by sautéing pumpkin, cherry tomato and onion cubes
until soft and brownish (not burnt ).
2. Blend them in a blender and obtain smooth puree.
3. Sauté the chopped vegetables (zucchini and carrot ) in
ghee and garlic.
4. Heat the puree in a pan, dilute it with water to desired
consistency and add sauteed vegetables, cooked
buckwheat noodles, chosen milk, salt and pepper. Mix it
well.
5. Top it with thyme. And serve it warm

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