What if we want to make pumpkin soup, but we're holding the electricity bill from going higher?
We tried to experiment with Pumpkin Soup without using an oven, and we also tried to make it as simple as possible, but we adjusted it to the Indonesian character.
According to our team, the results are not bad, it's worth trying for those of you who are avoiding using the oven. We replaced the roasted squash with the sauteed pumpkin method, this approached the taste that Indonesians liked, because Indonesians often make pumpkin as a side dish by sautéing it.
So, we can still enjoy Pumpkin Soup even without an oven. Pumpkin Soup is very tasty and warm to be enjoyed when it rains or as a snack anchoring hunger in the middle of the time before eating the main meal.
Health Benefits of Pumpkin
We all know that besides being delicious, we can take the health benefits of pumpkin. Some health benefits of this warm colored fruit.
Pumpkin Soup really deserves to be enjoyed during bad weather, this is because Pumpkin has health benefits for immunity. The content of vitamin C and beta-carotene offers an increase in the immune system and is also able to fight infection from beta-carotene which is converted to Vitamin A.
The most important thing from the health benefits of pumpkin is to maintain healthy blood pressure which avoids apparently stroke and heart attack.
We can also take health benefits for the skin from pumpkin. Our skin will always be supple, soft and youthful. This is because the content of beta-carotene in pumpkin produces antioxidants that counteract free radicals.
So, let's make Pumpkin Soup.
No-Roasted Pumpkin Soup
Ingredients
- 1/4 of pumpkin
- 100 ml of coconut cream
- A Pinch of Salt
- A Pinch of Sugar
- One teaspoon of Pepper
- Two cloves of red onion, roughly chopped
- One clove of garlic, roughly chopped
- Oil to taste
- Water to taste
How to cook
- Peel the pumpkin, then cut into pieces.
- Heat the oil, then add the garlic, red onion, salt, and pepper. Cook until it smells good.
- Add the pumpkin. Then add a little water around 3-5 tablespoons. Cook until cooked, but do not let the shape become destroyed.
- Raise the stir-fried pumpkin, then put it in the blender. Then add coconut cream. Blend until smooth.
- After mashed, cook again using low heat until boiling while continuing to stir.
- Serve with your favorite toppings.
- We use coconut cream as the topping.
The taste of pumpkin soup is tasty and pleasant. The good news is that the taste of the pumpkin soup matches the Indonesian tongue.
Hopefully our recipe this time can inspire you to make simple Pumpkin Soup but it makes you happy. :)
What do you think of this recipe? Don't forget to tell us. You can also suggest us to make authentic recipes from Asia that you want to make.
This vegan recipe is special edition for FRUITS AND VEGGIES MONDAY, by 
, with the host 
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Regards,
Definisi Luka and The Team.
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