Pumpkin Soup

Pumpkin Soup is a thick soup made from pumpkin puree and potatoes, mixed with onion, garlic, coriander leaves, pepper powder, oregano powder, olive oil and a vegetable cube. I would say this soup is one of its kind, a unique blend of flavors from the ingredients used with pumpkin being the main center of attraction.

The Soup has a little sweet taste from the pumpkin which is blended well with the spices used in making the soup. A little dash of olive oil adds to the richness of this thick soup. The thickness of this soup can be further enhanced by adding cream or milk. I have added potatoes instead to thicken the soup, but extra cream or milk or even cheese would add to its richness. The Pumpkin Soup is to be had preferably during winters or when sick. Pumpkin is a rich source of vitamin A. Pumpkin is good for a healthy heart, a good eyesight, and a glowing skin.

So now let us take a look at the steps in making this pumpkin soup. Enjoy this healthy treat !!!!!

Ingredients

450 gms of Pumpkin, Cut into medium Sized Cubes
2 Medium Sized Potatoes, Cut into medium Sized Cubes
20 Small Cloves of Garlic, Cut into Small Pieces
1 Medium Sized Onion, Cut into Pieces
1 Tsp, Coriander Leaves, Chopped Fine
1 Tsp Pepper Powder
1 Tsp Oregano Powder
1 Tbsp Vegetable Oil
2 Tbsps Olive Oil
5 Cups Water
1 Tsp Salt or as per your requirement
1 Small Vegetable Cube

Servings / Time

3 Servings in Medium Sized Soup Bowls / 45 Minutes

Preparation

1. Chop Garlic and Onions into fine pieces. Keep these aside. Now peel off the outer skin from the pumpkin slice and chop the pumpkin into small cubes. Also, peel off the outer skin from the two medium-sized potatoes and cut into small cubes.

2. Take a vessel, add a tablespoon of vegetable oil, heat the oil on medium flame, add the garlic and onion pieces.

Saute until onions turn translucent and an aroma is obtained from the saute. Now add the chopped coriander leaves, pepper, and oregano powders. Mix well.

3. Then add the pumpkin and potato cubes. Stir-fry for 5 minutes. Add 2 cups of water and allow the pieces to boil on a medium flame until soft.

Poke a fork to check if pumpkin and potatoes are soft. If soft turn off the flame and allow to cool.

4. Once cooled, add the soft pieces of pumpkin and potatoes into a blender along with the pumpkin and potato broth left to form a nice smooth paste.

5. Now take the same vessel, add the paste and add three cups of water. Boil on a slow flame, add salt and cube.

Taste to check if salt is ok or else add more if required.

6. Give the soup a quick stir for 5 minutes and lastly add 2 tablespoons of olive oil. Mix well and turn off the flame.

7. Serve hot in soup bowls. Can be garnished with cream or milk. This is one of the healthiest soups I have had,  also try adding cheese to this soup,  it is really good.

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