Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 2 Servings

This recipe was contributed by Ms. Rupali Shah (adapted from recipe by Ms. Gina Matsoukas)

Ingredients

• 1 russet potato chopped, steamed.
• 1 small yellow onion, chopped
• 1 clove garlic, chopped
• 1 tsp ginger, chopped
• ½ cup pumpkin puree
• ½ cup almond milk (or any other nut milk)
• ½ tsp red pepper flakes
• salt and pepper to taste
• coriander to garnish

Method

• Sauté the potato, onion, garlic and ginger till the onion and potato are soft (this step can be avoided and all ingredients transferred to a blender directly, but this step gives the soup a flavor).
• Transfer to a blender.
• Add all other ingredients (except coriander). Blend on high for about 5 minutes until you see steam emerging.
• Pour into bowls, adjust salt and pepper, garnish with coriander leaves.
• You can add a slice of almond on top for added crunch.

To know more, please visithttps://sharan-india.org/

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