Pumpkin Soup
Soups are known as “comfort foods” and are packed with a lot of nutrients. They are a great source of vitamins, minerals and fibre (remember to blend it well & do not strain). Pumpkin soup is not only low fat but also loaded with Vitamin A, flavonoids and polyphenols.
Ingredients:
- Pumpkin – 1 cup, chopped
- Onion – 1 medium, chopped
- Potato – 1 small, chopped
- Garlic – 2-3 pods, chopped
- Jeera/Cumin Seeds – 1 tsp
- Lime – 1
- Oil – 1 tsp
Dry Spices:
- Chilli powder – 1 tsp
- Turmeric – ½ tsp
- Dhania (Coriander) powder – ½ tsp
- Jeera (Cumin Seeds) powder – ½ tsp
- Salt – as per taste
- Coriander – Finely Chopped (for garnishing)
Method:
1. In a pressure cooker, heat 1 tsp of oil.
2. Add garlic, jeera and chopped onions, pumpkin and potato. Stir well together.
3. Add all the dry spices and 5 cups of water.
4. Pressure cook for 3-4 whistles. Let the pressure cooker cool.
5. Blend the above in a blender to form a smooth paste (do not strain).
6. Add water if it gets too thick and boil again.
7. Garnish with coriander and lime. Serve hot.
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