- Place the peeled and chopped pumpkin in vessel containing water and add 2 pinch of salt, turmeric powder and black pepper powder.
- Boil rapidly for 15 minutes until pumpkin is very tender
- Take another vessel or pan, add 1/2 tsp Butter and saute.
- Saute by adding finely Chopped onion and garlic till it turns golden brown.
- Add 2 pinch of salt, cumin powder and black pepper and saute.
- Place the curry and boiled pumpkin into jar and Grind it into fine paste.
- Finally pour the mixture in the vessel, add water to it and let it boil.
- Take 1 tsp corn flour in a small bowl and make a paste of it by adding water.
- Transfer the corn flour paste into the pumpkin soup.
- Finally let the soup boil for another 5 mins.
- Season it with finely chopped Coriander leaves and serve.
This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever!
Pumpkin soup
#myrecipe
By Dr Aishwarya Tengli
Feb, 9th
618
Servings
2 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- pumpkin – 1/2 kg
- 1 Onion and 3 cloves garlic
- Water
- Black pepper powder
- Turmeric powder
- Salt
- Cumin powder
- Butter - 1 tsp
- Corn flour - 1tsp
- Coriander
