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Tomato Pumpkin Soup Recipe
|Garlic||1 Clove (5 gm)|
|Lime||1 , juiced|
|Coriander sprigs||4 (for garnish)|
|Red chili powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Pepper powder||1 Teaspoon|
|Rock salt||To Taste|
|Beaten yogurt||1⁄2 Cup (8 tbs) (thick)|
Serving size: Complete recipe
Calories 378 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 2.7 g13.4%
Trans Fat 0 g
Cholesterol 13 mg
Sodium 410.1 mg17.1%
Total Carbohydrates 77 g25.7%
Dietary Fiber 12.9 g51.6%
Sugars 27.3 g
Protein 15 g30.3%
Vitamin A 796.9% Vitamin C 180.7%
Calcium 36.9% Iron 45.9%
*Based on a 2000 Calorie diet
Set the skin aside.
Scoop out the soft centre portion along with seeds and keep with the skin.
Chop the pumpkin into big pieces.
Cook the pumpkin with the onion, tomatoes and garlic along with 3 cups of water.
Leave to cool and grind in liquidiser.
Cook the skin and soft centre portion that you've kept aside with 3 cups of water for 10 minutes.
Leave to cool and strain this water.
Add this stock to me pumpkin paste.
1 hen add the dry powdered spices and mix well.
Serve in soup bowls, pour in a few drop's of the lime juice, and add a swirl of the beaten yogurt and garnish with a sprig of coriander.
Serve hot or chilled.