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You are here: Home / Recipes / Persimmon Habanero Soup

Persimmon Habanero Soup

Published on November 9, 2017 Updated on January 15, 2020 By Gunjan 6 Comments

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Persimmon Habanero Soup as the name suggests has a subtle sweetness and prominent spicy flavor. This soup is very low in calories and has 0 fats especially if you use your own homemade oil free vegetable broth. Also, not to forget it’s cozy yet satisfying.

A front close up view of persimmon habanero soup with raw persimmons at the backdrop

Inspite of the hot and sweet flavor of the soup it is absolutely delightful and perfect for the winter weather. It takes only about 20 minutes and is a desirable work night meal. Just pair it with almond crackers and it tastes outstanding.

The wonderful winter ingredients when blended together bring out a spicylicious flavor along with mild sweet tinge from persimmon fruit.

We have been enjoying this combination for quite some time now. It’s absolutely fun to gorge into Persimmon Habanero Soup with its tantalizing flavors and not to forget its nutrition content.

Top view of Persimmon Habanero Soup in a grey colored bowl with spoons as the prop.The soup is topped with fresh basil herbs.

I personally prefer a fruit in my soup. Also, I mostly add some sweetness to my soup and preferably a fruit. I love my soups when they are sweet and salty. It gives me immense satisfaction and a sense of happiness too.

It’s freezing outside already and Seattle is colder at this time than usually it is. So all of this week I have been living on warm soups to survive through the already cold air. However, winter is fun and festive.

How to make Persimmon Habanero Soup

Coming back to Persimmon Habanero Soup recipe, it’s the easiest soup ever. Simply, combine all the ingredients in a saucepan and cook well. Later, blend it smooth and devour every bit of this soup.

It’s healthy, filling, satisfying and low in calories. I am trying a lot of recipes without oil and to my surprise its working out excellent. This way I save on some calorie consumption.

Many of you who follow no oil diet just make sure to include some healthy fats in your diet so as to give your body balanced nutrition.

FAQs

  • It is possible to make it in insta-pot. I have provided the details in the recipe card under notes.
  • This soup tastes best when served immediately.
  • Most importantly, please wear gloves when handling habanero peppers.

My other Habanero recipes are :

Habanero Parsley Tofu Curry Casserole

Vegan Habanero Cauliflower Spaghetti

Persimmon Habanero Soup presented in two bowls as a mirror effect with fresh persimmons as prop at the background

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because I love to see what you cooked.

A front close view of persimmon habanero soup in a serving bowl with raw persimmon at the backdrop
Print Recipe

Persimmon Habanero Soup

Persimmon Habanero Soup as the name suggests has a subtle sweetness and prominent spicy flavor. This soup is very low in calories and has 0 fats especially if you use your own homemade oil free vegetable broth. Also, not to forget it’s cozy yet satisfying.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: habanero soup, persimmon soup, vegan persimmon soup
Servings: 2
Calories: 114kcal
Author: Gunjan

Ingredients

  • 3 cups vegetable broth
  • 2 whole persimmons (seeds removed and chopped)
  • 1 whole habanero pepper (deseeded)
  • 1/2 tsp cumin powder
  • 1 tsp dried garlic
  • 1 tbsp chopped fresh basil
  • Salt as per taste

Instructions

  • In a saucepan combine all the ingredients and let it boil for 5-7 minutes or until persimmons are soft and mushy.
  • Pour the soup in a blender and blend it smooth. Top it with almond crackers or pair it with a side bread.
  • Enjoy immediately.

Notes

  • I used oil free homemade vegetable broth for this recipe. 
  • This soup tastes best when served immediately. However, refrigerate the leftovers for 3-4 days.
  • For instant pot option - combine all the ingredients in the instant pot. Close the lid and seal the valve. Turn it on in the soup mode or at manual high for 10 minutes. Once done, release the pressure and open the lid. Blend it with immersion blender and adjust the seasoning. 

Nutrition

Calories: 114kcal | Carbohydrates: 13g | Protein: 16g | Saturated Fat: 1g | Sodium: 1412mg | Potassium: 18mg | Fiber: 1g | Sugar: 3g | Vitamin A: 751IU | Vitamin C: 1mg | Iron: 1mg

 

A 45 degree angle view

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Filed Under: Dairy Free, Gluten Free, Paleo, Recipes, Soup, Vegan

Reader Interactions

Comments

  1. Joanie @ One Dish Kitchen says

    November 13, 2017 at 2:02 pm

    Such a delicious looking recipe, I love the sweet and spicy combination!

    Reply
  2. Willow says

    November 10, 2017 at 6:59 pm

    This sounds like it is sweet and spicy – which is my favorite flavor combination. I have never had persimmons before.

    Reply
  3. jessica says

    November 10, 2017 at 3:00 am

    i never would have thought to mix persimmons and habanero together, i might need to try this!

    Reply
    • Gunjan says

      November 10, 2017 at 3:26 pm

      It has delicious and unique flavors in it. This soup is satisfying and filling at the same time.

      Reply
  4. eva says

    November 9, 2017 at 5:21 pm

    I am so, SO excited to try this recipe! As someone who is a bit intimidated by persimmon and habanero, I am thrilled I stumbled across your blog. The soup looks divine and perfect for a cozy day – ideal for those freezing days ahead! Thank you!
    xo, Eva

    Reply
    • Gunjan says

      November 10, 2017 at 3:27 pm

      Thank you Eva. I am sure you will love it. If you get a chance to make this soup I would love hear back from you on how it turned out for you.

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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