Spicy Pumpkin Soup Recipe
Ingredients
| Pumpkin | 750 Gram | |
| Butter | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Ginger paste | 1/2 Teaspoon | |
| Red chilli powder | 1/4 Teaspoon | |
| 1/4 a tsp turmeric powder | ||
| Whole | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| 3 cups fat-free chicken or vegetable stock | ||
| 1 cup fat-free milk | ||
Directions
Wash pumpkin, peel and chop roughly.
Melt butter in a non-stick pan over low heat.
Add onion and saute for about 3 minutes.
Add pumpkin, ginger and spice powders and cook for 2 minutes.
Stir in flour and salt.
Pour in stock gradually, stirring all the while to blend well.
Cover pan and simmer for about 15 minutes till pumpkin is cooked.
Transfer to a blender and blend till smooth.
Return soup to pan and stir in milk.
Taste and adjust seasoning.
Heat soup before serving.
Ladle into soup bowls and serve immediately.
Melt butter in a non-stick pan over low heat.
Add onion and saute for about 3 minutes.
Add pumpkin, ginger and spice powders and cook for 2 minutes.
Stir in flour and salt.
Pour in stock gradually, stirring all the while to blend well.
Cover pan and simmer for about 15 minutes till pumpkin is cooked.
Transfer to a blender and blend till smooth.
Return soup to pan and stir in milk.
Taste and adjust seasoning.
Heat soup before serving.
Ladle into soup bowls and serve immediately.
Chef
