>> Tuesday, February 3, 2009 – cream of pumpkin soup, easy pumpkin soup, easy soup, fatless pumpkin soup, pumpkin soup, Soups, squash soup, thanksgiving soup, yellow squash soup
Pumpkin is a gourd like squash. In Tamil it’s known as "Parankikkaai". Pumpkin is loaded with beta-carotenes, vitamin A, C, K, and E and lots of minerals, including magnesium, potassium, and iron. So whenever I buy pumpkin one item which I do for sure is pumpkin soup. This soup does not contain oil and no frying required. It’s good to have soup daily. So I am posting this recipe hope you all will try and feed back is welcomed.
Pumpkin - 1 cup
Tomato - 1/2 or one small
onion - quarter chopped
Jeera (cumin seeds) - 1/2 tsp
Bay leaf - 1
Milk - 1/2 cup
Butter and coriander for garnishing
Salt and pepper
In a pressure pan or frying pan, add little butter then add Jeera (cumin seeds) and bay leaf. When jeera splutters add vegetables and saute for 2 minutes now add water and cook until soft. If you are cooking in pressure pan , close and keep for 1 whistle. Let it cool down. Then blend it in the blender into fine paste. Pour it in a vessel and dilute with some milk and water to the required consistency. Add salt and pepper, warm it. Garnish with tsp of butter and coriander, serve with soup sticks or good accompaniment.