Name: Pumpkin Oats Soup recipe by Krithika Chandrasekaran at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Red Pumpkin - 250 gms; Saffola Masala Oats (Veggie) - 3 to 4 tbsps; Boiled corn - 1/2 cup; Water - 3 cups + 1 cup; Salt to taste; Crushed Black Pepper to taste

ABOUT Pumpkin Oats Soup RECIPE

A simple Pumpkin soup spiced up with Masala Oats!! Oats acts as the natural thickener here, avoiding the use of cornstarch.

Ingredients Serving: 4

Red Pumpkin - 250 gms
Saffola Masala Oats (Veggie) - 3 to 4 tbsps
Boiled corn - 1/2 cup
Water - 3 cups + 1 cup
Salt to taste
Crushed Black Pepper to taste

Instructions

Peel and de-seed the pumpkin and cut into rough chunks. Grind to a fine paste using 1 cup water.
Transfer a portion of this paste to a sieve. Using the remaining 3 cups water, extract the juice into a thick-bottomed saucepan.
When you feel the pumpkin paste has little moisture left, add the masala oats, salt to taste, crushed black pepper and start stirring on medium heat.
After about 4-5 minutes, add the boiled corn. When the soup starts to thicken (after about 7- 8 minutes), remove and let cool a bit. If you want the soup thicker, add some more oats.Serve warm garnished with coriander leaves.

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