Pumpkin Soup Recipe - How To Make Pumpkin Soup
Overview Of Pumpkin Soup
Pumpkin soup recipe is a spicy soup made from pumpkin puree in which the pulp of the pumpkin is mixed with the stock. Though pumpkin soup is famous all over the world, the Indian version of pumpkin soup is unique in its flavour and as well as the contents.
Nutritive Properties of Pumpkin Soup
Pumpkin is packed with vitamins and minerals that boost the immunity and especially the vitamin A present in pumpkin improves the vision. Its high antioxidant content reduces the risk of chronic diseases like heart attack and cancer.
It belongs to the family of cucurbitaceae and its botanical name is cucurbita. Pumpkin soup is one of the ideal dishes for weight loss as it has low calories. As it has a basic sweet taste, it blends well in soup when mixed with other spices. Pumpkin soup when seasoned with salt and pepper, gives an extraordinary flavour and commonly prepared during winter in India.
Though it is viewed as a vegetable, it scientifically belongs to the fruit family. In India, pumpkin soup is served as starters in restaurants and hotels an prepared at home too for special occasions or during winter. Let us see the traditional method of making the super creamy colourful soup.
Pumpkin Soup Recipe - Ingredients Required To Make Pumpkin Soup
Pumpkin Soup Recipe - How To Make Pumpkin Soup
Take a piece of pumpkin and clean it.
Peel off the skin which will be hard and slice it into cubes.
Heat a pan in the stove and add a little ghee in it and once it melts, just add a bay leaf, cinnamon and clove to it.
Now add the shallots and minced garlic to it and mix well.
At this stage add the chopped pumpkin into the pan and stir well.
Let it sauté for two to three minutes and once you get the flavour out of it take the pan out of the stove and let it cool.
Switch off the stove.
When it is cooled down, put it in a blender and make a smooth paste out of it.
Strain it using a filter.
Place the pan again and heat it.
Pour the pumpkin broth into the pan and let it boil.
After two minutes add a tablespoon of tomato puree and the required salt to it.
When it comes to a boil, simmer the flame and sprinkle some black pepper powder over it.
Smear a tablespoon of fresh cream over the soup and garnish it with some finely chopped coriander leaves over it.
Now the creamy pumpkin soup is ready.
Serve it hot along with `pakoras` or `bajjis` on a chilly winter night.
Ingredients
Directions
Take a piece of pumpkin and clean it.
Peel off the skin which will be hard and slice it into cubes.
Heat a pan in the stove and add a little ghee in it and once it melts, just add a bay leaf, cinnamon and clove to it.
Now add the shallots and minced garlic to it and mix well.
At this stage add the chopped pumpkin into the pan and stir well.
Let it sauté for two to three minutes and once you get the flavour out of it take the pan out of the stove and let it cool.
Switch off the stove.
When it is cooled down, put it in a blender and make a smooth paste out of it.
Strain it using a filter.
Place the pan again and heat it.
Pour the pumpkin broth into the pan and let it boil.
After two minutes add a tablespoon of tomato puree and the required salt to it.
When it comes to a boil, simmer the flame and sprinkle some black pepper powder over it.
Smear a tablespoon of fresh cream over the soup and garnish it with some finely chopped coriander leaves over it.
Now the creamy pumpkin soup is ready.
Serve it hot along with `pakoras` or `bajjis` on a chilly winter night.
