Pumpkin Soup Recipe
Pumpkin also known as Kadhdhu / Kasi bhopla / Maththan /manjal poosani / budi kumbala / budikumbadi is a bright orange vegetable which is easy to cook and is little sweet in taste. The flesh, seeds, stringy inner part all are edible. With the stringy part inside on which seeds are seen can be used in chutney making. (will post the recipe).
It is rich in vitamins and minerals. Good for prostrate gland and heart, irritable bladder and the seeds are used to treat mood swings and depression.
Ingredients
- Ripe pumpkin - 1/4 kg
- Bay leaf - 1/4 leaf
- Black pepper - 4 nos.
- Onion - 1 small
- Salt to taste
- Water - 1 cup
- Butter - 1 tbsp (you can use olive oil to make it more healthy)
- Lemon juice - few drops
- fresh cream for garnishing (optional)
Directions
- Wash, peel and dice the pumpkin into cubes
- chop onions
- In a pan, add the butter / olive oil, bay leaf
- Add the chopped onion, black peppers and fry for 3 minutes
- Add the pumpkin cubes, fry for a minute
- Add water and pressure cook it for a whistle
- strain and save the stock. cool the vegetable, remove the bay leaf and puree the vegetable.
- Transfer the puree to a vessel, add the stock and bring to boil adding salt
- remove from fire, add few drops of lemon juice, mix it
- Serve hot garnishing with fresh cream
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 2 servings | |
| Calories 81 | |
| Calories from Fat 30 | 37% |
| Total Fat 3.4g | 4% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 25mg | 1% |
| Potassium 402mg | 11% |
| Total Carbs 13.03g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.58g | 2% |
| Protein 1.79g | 3% |
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