Red pumpkin is not all that common ingredient in our kitchen. I have not been used t eating this as neither my mom nor my MIL cook red pumpkins. I happened to see the roasted pumpkin soup on TASTY and decided to try it. Luckily, my SIL had bought some fresh organic home grown red pumpkin from her hometown which prompted me to try it right away.
This a very comforting soup especially in winters. It is kids friendly and can be easily given to toddlers above 12 months. This has a mild sweet taste very similar to carrots. Filled with Carotenoid and antioxidants, this a great power booster with high fiber and low calories. Now, doesn't that sound too interesting!!!!
Some of the summarized advantages of Red Pumpkin Soup
2. Pressure cook with 2 cups of water for 3 whistles.
3. Open after the pressure subsides and allow the contents to cool.
4. Grind the contents to smooth puree in a blender.
5. Transfer the puree to a pan, add 1 more cup of water and adjust water content if required depending on the consistency of the soup required. Do not add too much water that it becomes watery.
6. Add needed salt and pepper as per taste.
7. sprinkle some mixed Italian herbs and serve hot with toasted bread slices.
This a very comforting soup especially in winters. It is kids friendly and can be easily given to toddlers above 12 months. This has a mild sweet taste very similar to carrots. Filled with Carotenoid and antioxidants, this a great power booster with high fiber and low calories. Now, doesn't that sound too interesting!!!!
Some of the summarized advantages of Red Pumpkin Soup
- High Fiber and hence satiates appetite quickly and for long hours keeping you full
- Extremely low in calories, hence a sin free indulgence and aids very good weight loss
- Rich in antioxidants and carotenoid
- Overall a power packed,comforting,easy to make and a tasty soup.
Ingredients
- Red Pumpkin - 2 cups (chopped into cubes as shown in pic)
- Water - 2 cups + 1 cup
- Garlic pods - 4
- Olive oil - 2 tbsp
- Mixed Italian herbs seasoning - 2 tsp
- Salt and Pepper as required
Method
1. Saute Red pumpkin and garlic in olive oil for 2 mins under medium low flame for the raw flavor of pumpkin to go off.2. Pressure cook with 2 cups of water for 3 whistles.
3. Open after the pressure subsides and allow the contents to cool.
4. Grind the contents to smooth puree in a blender.
5. Transfer the puree to a pan, add 1 more cup of water and adjust water content if required depending on the consistency of the soup required. Do not add too much water that it becomes watery.
6. Add needed salt and pepper as per taste.
7. sprinkle some mixed Italian herbs and serve hot with toasted bread slices.
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