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Spicy Pumpkin Soup

Diabetic.Foodie's picture
Ingredients
  Red pumpkin 750 Gram
  Butter 1 Tablespoon
  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
  Salt 1 Teaspoon
  Defatted chicken stock 3 Cup (48 tbs)
  Fat free milk 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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