Instant Red Pumpkin Soup ( Zero oil- Vegan )

To make Instant Red Pumpkin Soup without oil, simply chop 250g of red pumpkin and 2 medium-sized fresh red tomatoes into cubes. Cook them in a hollow pan with 750ml (3 cups) of water for 5-7 minutes. After cooking, strain the mixture, keeping the broth for added flavor. Blend the strained veggies with 1 cup of the broth until smooth, then strain again. Finally, add crushed black pepper and salt to taste, and boil the mixture to finish your oil-free vegan soup.

Yes, this Instant Red Pumpkin Soup is perfect for weight watchers! It is low in calories, made without oil, and packed with nutrients from fresh pumpkin and tomatoes. The soup is also soothing and can be consumed during recovery from surgery or when feeling under the weather, making it a healthy choice for all age groups.

If you don't have red pumpkin, you can substitute it with butternut squash or sweet potatoes, as they have a similar texture and sweetness. However, keep in mind that the flavor may vary slightly, but the soup will still be delicious and comforting.

To store leftover Instant Red Pumpkin Soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing the soup in freezer-safe containers for up to 3 months. Just make sure to leave some space at the top of the container, as the soup may expand when frozen.

Red pumpkin soup pairs wonderfully with crusty bread, croutons, or a side salad for a complete meal. You can also serve it with a dollop of vegan yogurt or a sprinkle of fresh herbs like cilantro or parsley for added flavor. For a heartier option, consider pairing it with a quinoa or grain salad.