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.
Calories 92 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.6%
Saturated Fat 1.4 g7.1%
Trans Fat 0 g
Cholesterol 6.1 mg2%
Sodium 541.9 mg22.6%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1.4 g5.7%
Sugars 5.1 g
Protein 6 g11.3%
Vitamin A 186.2% Vitamin C 24%
Calcium 13.2% Iron 9.5%
*Based on a 2000 Calorie diet