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Spicy Pumpkin Soup Recipe
|Red pumpkin||750 Gram|
|Onion||1 Medium, chopped|
|Ginger paste||1⁄2 Teaspoon|
|Red chili powder||1⁄4 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Whole wheat flour||1 Teaspoon|
|Defatted chicken stock||3 Cup (48 tbs)|
|Fat free milk||1 Cup (16 tbs)|
Calories 92 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.6%
Saturated Fat 1.4 g7.1%
Trans Fat 0 g
Cholesterol 6.1 mg
Sodium 541.9 mg22.6%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1.4 g5.7%
Sugars 5.1 g
Protein 6 g11.3%
Vitamin A 186.2% Vitamin C 24%
Calcium 13.2% Iron 9.5%
*Based on a 2000 Calorie diet
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.