PUMPKIN 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.

Ingredients :

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

Method :

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.