I had around quarter kg of pumpkin somewhere in my refrigerator and I had no idea about it.😆
Today while I was on a mission cleaning the refrigerator, I found this underrated vegetable. I thought of making a soup out of it in this chilly weather. I had no intensions of posting the recipe here.
Now I cannot hold myself back from posting it, because it really came out good. It was so filling and was equally good in taste.
So here is my recipe for pumpkin soup:
1 and 1/2 cup pumpkin peeled and sliced thickly
2 tablespoon oil
Few curry leaves
1/2 cup apple peeled sliced roughly
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 onion roughly sliced
1 cube of ginger thinly sliced
5-6 pods of garlic sliced
2 tablespoon Lemon juice
Salt as per taste
Vegetable stock or Maggie vegetable cube (optional)
Water 3-4 cups
1/2 tsp Black pepper powder
Heat oil in deep saucepan
Add curry leaves, ginger and garlic, let it roast for few seconds
Add onion, salt, sauté till it turns pinkish in colour.
Add dry masala powders mentioned above.
Now, add pumpkin and apple, roast it for 3 minutes with little water in it.
Add vegetable stock or a Maggie cube. And add enough water.
Let it simmer and boil for 10-15 minutes,
Cover and cook for another 5 minutes.
Add coriander leaves at this point and pepper powder.
Check for the consistency, it should be thick and the vegetable should become mushy.
Once it is cooked, blend it with hand blender or in a mixie.
Boil it again for 2 minutes.
Add lemon juice in a serving bowl, cream and coriander leaves.
Serve piping hot.
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