Cream of Pumpkin Soup-Delicious soup

Pumpkin SoupI am thrilled to post my 50th post today on simple pumpkin soup. Making is a soup out of pumpkin is a thing in the western world and pumpkin is an ignored food in India. Do you know that Yello Pumpkin is rich in Beta-Carotene and loads of anti-oxidants. In my family, I always make a soup in the morning so that my children can have it as part of their breakfast. As part of Soup routine, I pickup only those food that I can cook quickly along with daily chores in the busy morning hours. Pumpkin soup fits the bill very well.

In the soup form, the amount of pumpkin that you can consume is very high. I make half-a-kilo of pumpkin as soup for four of us, which means that one person effectively consumes 125grams of vegetable which is very good to add in daily diet. Pumpkin as a vegetable is very versatile with a tint of sweet as taste. By texture it absorbs the spices very well making it more versatile. In the western world, pastries made with pumpkin are very common.

Here is a simple recipe to make Creamy pumpkin soup with pumpkin and milk as main ingredients.

Pumpkin Soup
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Creme of Pumpkin Soup
Servings: 4 cups
Ingredients
  • 1/2 Kg Yellow Pumpkin/Parangikkai
  • 100 ml Milk
  • 3 Cups Water Hot
  • 1 tbsp Salt Adjust to taste
  • 1/2 Tsp Pepper Adjust to taste
  • 1 nos Bay leaf
  • 1 pinch Basil
Instructions
  1.  Clean the pumpkin by removing scraping the fibers and seeds. The skin is hard and hence with a knife, remove the skin.

  2. Roughly chop the pumpkin into small pieces and cook them along with a bay leaf. I prefer to pressure cook them as it cooks very fast, however you can cook them in a kadai too

  3. Cool the cooked pumpkin and turn it to a paste by running it in a mixer

  4. Add milk to the cooked paste. You can add crème along with milk, but in the busy morning, I prefer to keep it simple.

  5. Dilute it with water as necessary and spice it up with salt and pepper.

  6. Pumpkin gives a nice subtle smell, which is not my younger son does not like. Hence I add a pinch of Italian herbs like basil or Oregano.

Recipe Notes

*  Cook pumpkin well and also grind it to smooth paste. As we are not straining the soup, cooking needs additional care.

* You can saute one chopped medium sized onion and add it to the pumpkin while cooking it for additional taste.

* You can add a pod of Garlic to pumpkin if you like taste of garlic. It is very good for health too.

Here are some products that I had used to make the recipe

Pressure cooker | Mixer

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Pumpkin Soup-Step by Step-with pictures

 

  1. Clean the pumpkin by removing scraping the fibers and seeds. The skin is hard and hence with a knife, remove the skin.
  2. Roughly chop the pumpkin into small pieces and cook them along with a bay leaf. I prefer to pressure cook them as it cooks very fast, however you can cook them in a kadai too.
  3. Cool the cooked pumpkin and turn it to a paste by running it in a mixer.
  4. Add milk to the cooked paste. You can add crème along with milk, but in the busy morning, I prefer to keep it simple.Pumpkin Soup
  5. Dilute it with water as necessary and spice it up with salt and pepper.
  6. Pumpkin gives a nice subtle smell, which is not my younger son does not like. Hence I add a pinch of Italian herbs like basil or Oregano.

Pumpkin soup is Creamy and very delicious.

Related: Did you try Chayote Soup | Palak Soup | Tomato Soup | Drumstick Soup | Carrot Soup from daily soup categories. They are super easy and nutritious to make.

Notes:

  1. Cook pumpkin well and also grind it to smooth paste. As we are not straining the soup, cooking needs additional care.
  2. You can saute one chopped onions and add it to the pumpkin while cooking it for additional taste.
  3. You can add a pod of Garlic to pumpkin if you like taste of garlic. It is very good for health too.

 

 

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