Red Pumpkin Soup
If you are bored with the regular tomato, veggie or corn soup, try this red pumpkin soup. This recipe is a good example of simplest of ingredients , resulting in a creamy and luxurious soup. Lets get started :
Red Pumpkin soup
Ingredients
- Red pumpkin – 750 grams
- Onion – ½ (half, cut vertically)
- Garlic pods – 7-8
- Butter – 2 tablespoons
- Salt to taste
- Fresh cream – 5 tablespoons
- Water – ½ cup
Method
Put an unpeeled onion, and pods of garlic in a microwave oven and let these cook for one minute. If you don’t have microwave oven don’t worry roast on pan (without peeling onion and garlic).
“After roasting” peel the onion and garlic.
Wash, peel, remove the seeds and slice the pumpkin into medium sized slices.
Heat butter in a pan on medium heat. Add sliced pumpkin and sprinkle some salt and roast them.
Stir it until the pumpkin softens and turns light -golden in color.
In another pan add some butter, roasted garlic and onion. Stir this for 5 minutes.
Now transfer this garlic-onion roast to the previous pan that has the pumpkin.
Stir this mix for about 2 minutes.
Add some water to this. Cover with lid and bring to the boil on medium heat for 10 minutes or until the pumpkin gets soft (it will look like a thick pulp).
Once cool, transfer the mixture into a jar and (if required water add 1/3 cup water) grind to a smooth puree.
Pour the puree into same pan, season with salt and again boiled for 2 minutes. Add cream and bring it to a boil.
Turn off the flame and serve hot with cream.
Red Pumpkin soup
Serve this with some bread crumbs or Garlic Bread.
Also try our Healthy Palak (Spinach) soup .
Recipe
Red Pumpkin Soup
Ingredients
- Red pumpkin – 750 grams
- Onion – ½ half, cut vertically
- Garlic pods – 7-8
- Butter – 2 tablespoons
- Salt to taste
- Fresh cream – 5 tablespoons
- Water – ½ cup
Instructions
- Put the unpeeled onion, and pods of garlic in a microwave oven and let these cook for one minute. If you don’t have microwave oven, roast these on a pan.
- "After roasting" peel the onion and garlic.
- Wash, peel, remove the seeds and slice the pumpkin into medium sized slices.
- Heat butter in a pan on medium heat. Add sliced pumpkin and sprinkle some salt and roast them.
- Stir it until the pumpkin softens and turns light -golden in color.
- In another pan add some butter, roasted garlic and onion. Stir this for 5 minutes.
- Now transfer this garlic-onion roast to the previous pan that has the pumpkin.
- Stir this mix for about 2 minutes.
- Add some water to this. Cover with lid and bring to the boil on medium heat for 10 minutes or until the pumpkin gets soft (it will look like a thick pulp).
- Once cool, transfer the mixture into a jar and (if required water add 1/3 cup water) grind to a smooth puree.
- Pour the puree into same pan, season with salt and again boiled for 2 minutes. Add cream and bring it to a boil.
- Turn off the flame and serve hot with cream.
