How to make quick Pumpkin soup
Pumpkin is a very nutrient rich vegetable and I personally love it a lot.
Pumpkin is full of iron, zinc, and fiber. It's high in vitamin C and beta carotene.
I love the yellow pumpkins which is my all time favorite for subzi which goes seo well with chalathis.
Pumpkin is:
Highly Nutritious and Particularly Rich in Vitamin A.
High Antioxidant Content May Reduce Your Risk of Chronic Diseases.
Packs Vitamins That May Boost Immunity.
Vitamin A, Lutein and Zeaxanthin May Protect Your Eyesight.
Nutrient Density and Low Calorie Count May Promote Weight Loss.
So now let's see how to make a simple yet a delicious soup which will be loved by all your family members irrespective of their age...
Ingredients:
2 cups of cubed yellow pumpkin (without skin)
1 tbsp of garlic finely chopped
1 tbsp of ginger finely chopped
1 Onion finely chopped
1 tbsp oil
500 ml of vegetable stock or water if you don't have stock
1 celery stick (optional)
1 tsp chilli powder
Salt to taste
Pepper powder to taste
Coriander leaves to garnish
2 cups of cubed yellow pumpkin (without skin)
1 tbsp of garlic finely chopped
1 tbsp of ginger finely chopped
1 Onion finely chopped
1 tbsp oil
500 ml of vegetable stock or water if you don't have stock
1 celery stick (optional)
1 tsp chilli powder
Salt to taste
Pepper powder to taste
Coriander leaves to garnish
Method:
Heat a pressure cooker and add oil.
Fry the onions nicely and add the ginger, garlic and fry for few seconds.
Add the pumpkin and water/stock, salt and chilli powder with celery stick.
Close the lid and pressure cook for 4-5 whistles.
Open once the pressure releases and blend the same nicely and strain it so that you dont any chunks in the soup.
Serve hot with pepper and coriander leaves.
You can even add a spoon of fresh cream while serving.
Heat a pressure cooker and add oil.
Fry the onions nicely and add the ginger, garlic and fry for few seconds.
Add the pumpkin and water/stock, salt and chilli powder with celery stick.
Close the lid and pressure cook for 4-5 whistles.
Open once the pressure releases and blend the same nicely and strain it so that you dont any chunks in the soup.
Serve hot with pepper and coriander leaves.
You can even add a spoon of fresh cream while serving.
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