Name: Pumpkin Soup recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 400 gms. pumpkin cubes; 1 tbsp. oil; 1-2 bay leaves; 1 tsp. garlic, chopped; 1 onion, sliced; 1 green chili (opt); salt to taste; 1/2 tsp. turmeric powder; 1/2 tsp. roasted cumin powder; 1/2 tsp. roasted coriander powder; 1 tsp. kasuri methi (dry fenugreek leaves); 3 cups stock / water; 1/2 cup milk; 1 tsp. coriander leaves, chopped; 1 tsp. lime juice; few bread croutons to serve

ABOUT Pumpkin Soup RECIPE

There are many version to this hearty soup, which I prepared in a curried form. If you want something towards a slightly sweeter side, then this Pumpkin soup is the best option. In general, pumpkin is loaded with vitamins, fibre and minerals, beside being low in calories. A perfect soup for those trying to shed those extra kilos. So check for a step by step method with pictures to prepare it.

Ingredients Serving: 2

400 gms. pumpkin cubes
1 tbsp. oil
1-2 bay leaves
1 tsp. garlic, chopped
1 onion, sliced
1 green chili (opt)
salt to taste
1/2 tsp. turmeric powder
1/2 tsp. roasted cumin powder
1/2 tsp. roasted coriander powder
1 tsp. kasuri methi (dry fenugreek leaves)
3 cups stock / water
1/2 cup milk
1 tsp. coriander leaves, chopped
1 tsp. lime juice
few bread croutons to serve

Instructions

Heat oil in a pan and temper with bay leaves. Then add the garlic and saute till it changes colour. Now add the onion and green chilies. Fry till light brown.
Add the chopped pumpkin and all the dry spice. Mix everything well and fry on a medium flame for 2-3 minutes.
Add stock /water and pressure cook for 2-3 whistles. When cool, discard the bay leaves and blend into a smooth puree.
Add the milk and heat through. Garnish with lime juice, bread croutons and coriander leaves. Serve hot or cold.

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