3 Traffic Light Soups - AMBER - Spiced Pumpkin
3 Traffic Light Soups - AMBER - Spiced Pumpkin

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 3 traffic light soups - amber - spiced pumpkin. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

3 Traffic Light Soups - AMBER - Spiced Pumpkin is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. 3 Traffic Light Soups - AMBER - Spiced Pumpkin is something which I have loved my entire life. They’re fine and they look wonderful.

This pea and mint soup is the perfect healthy homemade option for lunch. Reheat in a pan until piping hot. To keep the serving pumpkin fresh, rub the inside with oil and store in the fridge or somewhere cool, covered well with cling film.

To get started with this recipe, we must prepare a few components. You can have 3 traffic light soups - amber - spiced pumpkin using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make 3 Traffic Light Soups - AMBER - Spiced Pumpkin:
  1. Prepare Pumpkin - I steam chunks first for 15 mins then easy remove skin
  2. Prepare Butter
  3. Prepare Onion Diced
  4. Prepare Chicken Stock
  5. Get Milk
  6. Get Ground Ginger
  7. Get Small Red Chilli (Optional)

Finally, serve with small pieces of toast and sprinkle it with parsley. Dutch oven heat oil over medium. Stir in the next six ingredients (through pepper). Cut pumpkins in half and scoop out seeds.

Instructions to make 3 Traffic Light Soups - AMBER - Spiced Pumpkin:
  1. Fry the Onions in the butter until soft - not brown then add the Pumpkin no skin and fry for another 2 mins
  2. Add the Ginger and chilli and milk and heat for about 2-3 mins. Then Allow to cool before puting into Food processor or Blender.
  3. Blend until very smooth. You can store in Fridge until needed for a couple of days. Then heat until very hot - add a touch of Creme Fraise or thick cream to serve

Spray a cookie sheet with non-stick cooking spray. While the soup texture screams creamy due to the addition of chickpeas, you will not miss the ton of butter or cream used in the traditional cream of mushroom (or any vegetable) soup. Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Repeat procedure with remaining pumpkin mixture.

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