Pumpkin Soup with Microgreen Sunflower Recipe (Toddler Friendly)
The nutty flavour and crunchy texture of Microgreen Sunflower are nothing short of awesome addition with a hint of luxury to any creamy soup, you will not want to skip them on pumpkin soup too. This hearty pumpkin soup recipe is so creamy and incredible flavourful, our co-founder’s two-year-old toddler will always ask for extra serving! The secret of a great pumpkin soup lies in roast or sauté the ingredients to maximise the flavour, and don’t ever skip the garlic and onion! Here, we also garnish our dish with Microgreen Red Amaranth for extra nutrients.
Grow your nutrient-rich microgreens for this recipe:
Microgreen Seed
Microgreen Seed
Grow with love, cook with joy, eat hearty! More than just salad and garnish, we help make everyday food delicious with microgreens. Even we do make salad, we don’t make bland salad. Microgreens are so nutrient-rich, their nutrient content is concentrated that means they often contain higher nutrients than the same quantity of their matured counterparts. Each microgreen has their very own unique characteristic and taste that can turn into various dishes with different experiences. We try our best to pair them with the food combination for maximum impact, a selection of delicious recipes ideas that you can easily make at home. You will be amazed by how microgreens can elevate the presentation, flavours and sensations of your dishes. Start your exploration of our Pumpkin Soup with Microgreen Sunflower recipe now! Moreover, it’s so fun and easy to grow your own microgreens, freshly harvest from kitchen counter top to your meals, it cannot get any fresher than that. Microgreen Sunflower are easy to grow on soil or water. We recommend to grow Microgreen Red Amaranth on soil.
Ingredients
1kg pumpkin, peeled and chopped into large chunk
1 tablespoon butter or olive oil
1 onion, sliced
2 garlic cloves, peeled
1 stalk of leek, chopped
1 carrot, chopped
Salt and pepper
3 cups vegetable or chicken stock (homemade are the best)
1 cup water
½ cup cream or half and half or milk (we use almond milk here)
Handful of Microgreen Sunflower
Methods
- In a hot soup pot, sauté onion, garlic, leek and carrot with butter or olive oil until golden brown. Season with salt and pepper.
- Stir in chopped pumpkin for 5-10 minutes.
- Add stock and bring to boil for about 10-15 minutes, or until pumpkin is tender (check with a fork or butter knife).
- Remove from heat and blend with a stick blender.
- Stir in cream or milk.
- Serve hot pumpkin soup with fresh Microgreen Sunflower, some chopped nuts, sesame seeds or pumpkin seeds.
Notes:
Dairy free option: Coconut milk is a good substitute, almond milk or other non-dairy milk are great as an option too. Alternatively, you can skip the cream all together as pumpkin soup itself is already so creamy and full of flavour.