Pumpkin Soup

I disliked pumpkin when I was little. Blissfully ignorant of this humble vegetable’s nutritional value, I tried to avoid it in my diet. Now, that I am aware of this incredibly rich produce, I search for ways to incorporate it in my food.
Easiest is to boil, puree and slurp it away as a soup. But to flavor the bland is important.

Here, I have added fresh green garlic, onions and tangy tomatoes as flavoring agents to the insipid pumpkin. The entire scenario changes. From vapid to vigor. From tasteless to luscious, the transition is obvious. No cream, no butter, no milk. This soup is light and power packed with benefits.
To believe me, you have to try this blend.

Pumpkin soup

Pumpkin soup

Ingredients

  • 100gms pumpkin, washed, chopped into pieces
  • 1 big onion, sliced thinly
  • 2-3 fresh green garlic
  • 2 tomatoes, chopped
  • 1/2 tbsp olive oil
  • salt to taste
  • 1/2 tsp pepper powder
  • 1/2 tbsp chopped mint leaves to garnish

Method

Heat oil, saute the onions and garlic, then throw in the chopped pumpkin and tomatoes. Add 1 cup of water. Transfer the contents into a pressure cooker. Let it whistle 3-4 times. Once cool, remove your steamed veggies, run a blender through it. A beautiful sunny yellow broth looks back at you. You could use it as it is, or strain to remove any tomato seeds. I used it just how it was.
Add salt and pepper to taste. Give it a boil. Remove in a bowl, sprinkle chopped mint leaves and serve with your favourite bread or salad.

Comfort for cold chilly evenings

Comfort for cold chilly evenings

I made this wholesome humble soup with an exotic cherry tomato salad. The dinner was divine!

Add colors to your life!

Add colors to your life!

Benefits Of Pumpkin –
Pumpkin is rich in vital antioxidants, and vitamins. This humble backyard low calorie vegetable contains vitamin A, flavonoid poly-phenolic antioxidants such as leutin, xanthin, and carotenes in abundance.

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