Spicy Pumpkin Soup
|Red pumpkin||750 Gram|
|Onion||1 Medium, chopped|
|Ginger paste||1⁄2 Teaspoon|
|Red chili powder||1⁄4 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Whole wheat flour||1 Teaspoon|
|Defatted chicken stock||3 Cup (48 tbs)|
|Fat free milk||1 Cup (16 tbs)|
Wash pumpkin, peel and chop roughly.
Melt butter in a non-stick pan over low heat.
Add onion and saute for about 3 minutes.
Add pumpkin, ginger and spice powders and cook for 2 minutes.
Stir in flour and salt.
Pour in stock gradually, stirring all the while to blend well.
Cover pan and simmer for about 15 minutes till pumpkin is cooked.
Transfer to a blender and blend till smooth.
Return soup to pan and stir in milk.
Taste and adjust seasoning.
Heat soup before serving.
Ladle into soup bowls and serve immediately.