A silky pumpkin soup full of flavour and a perfect healthy food packed with Vitamin A and anti-oxidants, for the entire family.
Ingredients:
Yellow Pumpkin/Butternut Squash diced into cubes – 1 1/2 cups
Butter – 1/2 tbsp
Onion – 1 medium chopped
Carrot – 1/2 chopped
Water – 2 cups
Ground jeera/cumin – 1/2 tsp
Ginger powder – 1/4 tsp
Garlic chopped – 6 cloves
Pepper powder – 1/4 tsp
Red chillie flakes – 1/2 tsp
Vegetable or Chicken Stock cube – 1
Bay leaf – 1
Cream – 1/4 cup
Salt to taste
Lime juice – 1/2 – 3/4 tsp
Preparation:
Heat a pan. Add butter and melt it. When it starts to melt, add the bay leaf followed by chopped onions and garlic. Saute well. When the onions caramelise and turn slightly brown in colour, add the chopped carrots and diced pumpkins and saute for 3 – 4 minutes. When it starts to soften, add the cumin powder, pepper powder, red chillie flakes, ginger powder, salt and saute again for a good 2 – 3 minutes.
Add 2 cups of water and vegetable or chicken stock cube . When it starts to boil, lower the heat and simmer it for 10 minutes until the veggies are cooked.
Turn off the heat and take the pan off the stove. Using a hand blender, puree it or blend it to a fine paste in a mixie. Add the soup back over medium heat and stir the cream in to your desired consistency. Do not add the cream when the soup is very hot as it may curdle.
Add lime juice and serve hot. Garnish it with nuts and parsley.
Meal Haven 