Tomato Pumpkin Soup Recipe

If you feel stress is taking its toll on you and that you need a great energy sourse, this Pumpkin Soup is the way to go! Yes, brimming with the goodness of pumkin and other vegetables, this Pumpkin Soup takes in a fine flavoring that makes it equally delicious and healthy. So, give this vegetable soup a try and enjoy!

Summary

Difficulty LevelEasyHealth IndexHealthy++
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Pumpkin1⁄2 Kilogram
 Onion1 Medium
 Tomatoes2
 Garlic1 Clove (5 gm)
 Lime1 , juiced
 Coriander sprigs4 (for garnish)
 Red chili powder1 Teaspoon
 Cumin powder1 Teaspoon
 Pepper powder1 Teaspoon
 Rock salt To Taste
 Beaten yogurt1⁄2 Cup (8 tbs) (thick)

Nutrition Facts

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

Directions

Wash the pumpkin ana skin it.
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.
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