How to Prepare Great Pumpkin and Water leaf vegetable soup Cooking Basics for Newbies

Hello friends, showing you how I prepare vegetable soup using pumpkin leaf and water leaf ( Nigerian style edikang Ikon). Please subscribe to it also thumbs. How to make vegetables soup with (Ugu and water leaf). The benefits of greeny vegetables can never be over emphasized.

Pumpkin and Water leaf vegetable soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Pumpkin and Water leaf vegetable soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have pumpkin and water leaf vegetable soup using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin and Water leaf vegetable soup:

1. Take leaf Pumpkin
2. Take leaf Water
3. Take 1 cooking spoon palm oil
4. Make ready 2 medium sized Titus fish
5. Make ready 2 seasoning cubes
6. Get 2 tablespoons crayfish
7. Take 1 tablespoon black pepper
8. Take 1/2 tablespoons grounded nutmeg
9. Prepare 1 medium sized onions
10. Make ready to taste Salt

It calls for roasted pumpkin for maximum flavor. I'm probably making a big mess in my Kansas City kitchen right now. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen.

Instructions to make Pumpkin and Water leaf vegetable soup:

1. Slice and water leaf in lots of water seive and put in a clean pot. Add palm oil and put on low heat to cook
2. Slice and wash pumpkin leaf with lots of water and set aside. Slice fish and wash thoroughly. Slice onions and set aside as well.
3. Check water leaf to ensure its properly cooked and that there is minimal water. Stir carefully.
4. Add washed pumpkin leaf onions seasoning, crayfish, fish, nutmeg, black pepper and allow to boil on low heat for an additional five minutes.
5. Add salt to taste. Stir carefully and leave to simmer for one minute. Food is ready to be served. Serve with swallow of your choice or eat alone.

For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen. Vegetable stock: Or chicken stock, if you prefer. Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for Recipe Tips.

So that is going to wrap it up with this special food pumpkin and water leaf vegetable soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!