I am a soup lover and try different varieties of soup. My favorite soup was Hot and sour veg soup which I have shared in my blog earlier. Recently I have tried Yellow pumpkin soup, which my sister used to feed his son when he was young. This soup is rich and creamy. I love this soup as it is so creamy and good filler. In Paleo diet, we can take this soup along with paneer tikka for night dinner. Even sugar patients can drink this soup along with 2 brown bread which can be served as dinner.
Preparation time : 15 mins
Cooking time - 35 mins
Serves - 4 nos
Ingredients:
Yellow pumpkin - 2 cups (diced cubes)
Onion -1 (Medium, diced)
Tomato - 1 (small, diced)
Capsicum - 1/2 (diced)
Green chilli - 1/2
Garlic - 1 pods
Ginger - 1/2 inch
Coriander leaf - 1 tablespoon
Curry leaf - 1 tablespoon
Turmeric powder -1/2 teaspoon
Chilli powder -1/2 teaspoon
Butter - 2 tablespoon
Coconut milk - 1 cup
Water - to boil
Salt - to taste
Pepper - 1/2 teaspoon
Preparation Method:
1. Cut the external layer of yellow pumpkin, remove seeds inside and dice it to cubes. Wash 2 to 3 times and keep aside. Slice onion, tomato, capsicum (red/yelloe/green) and chop green chilli, coriander leaf.
2. In a thick kadai/ sauce pan add pumpkin, onion, tomato, green chilli, capsicum, garlic, ginger, curry leaf, coriander leaf, turmeric powder, chilli powder, butter, salt and finally sufficient water to boil.
3. Allow all the ingredients to boil approximately 20 mins in high flame. Ensure no raw smell remains. Once all vegetables are cooked, strain the water and keep aside. Allow cooked vegetables to cool off.
4. Blend all the vegetable to fine paste in mixer.
5. Mix vegetable paste, strained water, coconut milk and allow it to boil again. Finally adjust salt and switch off the flame.
While serving srinkle little peeper and add a tablespoon of fresh cream.
Yummy, creamy and rich soup is ready to be served.
Tips:
1. Ensure all vegetables are boiled, if not while drinking soup we can feel the smell of raw vegetables.
2. Don´t add too much garlic or ginger, it will overpower the soup flavor.
3. Soup can be served with thick brown bread. It is best dinner for sugar patients.
Cooking time - 35 mins
Serves - 4 nos
Ingredients:
Yellow pumpkin - 2 cups (diced cubes)
Onion -1 (Medium, diced)
Tomato - 1 (small, diced)
Capsicum - 1/2 (diced)
Green chilli - 1/2
Garlic - 1 pods
Ginger - 1/2 inch
Coriander leaf - 1 tablespoon
Curry leaf - 1 tablespoon
Turmeric powder -1/2 teaspoon
Chilli powder -1/2 teaspoon
Butter - 2 tablespoon
Coconut milk - 1 cup
Water - to boil
Salt - to taste
Pepper - 1/2 teaspoon
Preparation Method:
1. Cut the external layer of yellow pumpkin, remove seeds inside and dice it to cubes. Wash 2 to 3 times and keep aside. Slice onion, tomato, capsicum (red/yelloe/green) and chop green chilli, coriander leaf.
2. In a thick kadai/ sauce pan add pumpkin, onion, tomato, green chilli, capsicum, garlic, ginger, curry leaf, coriander leaf, turmeric powder, chilli powder, butter, salt and finally sufficient water to boil.
3. Allow all the ingredients to boil approximately 20 mins in high flame. Ensure no raw smell remains. Once all vegetables are cooked, strain the water and keep aside. Allow cooked vegetables to cool off.
4. Blend all the vegetable to fine paste in mixer.
5. Mix vegetable paste, strained water, coconut milk and allow it to boil again. Finally adjust salt and switch off the flame.
While serving srinkle little peeper and add a tablespoon of fresh cream.
Yummy, creamy and rich soup is ready to be served.
Tips:
1. Ensure all vegetables are boiled, if not while drinking soup we can feel the smell of raw vegetables.
2. Don´t add too much garlic or ginger, it will overpower the soup flavor.
3. Soup can be served with thick brown bread. It is best dinner for sugar patients.
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