Pumpkin and Almond Soup

Pumpkin and Almond Soup

A lovely and easy homemade creamy pumkin soup, even my husband who does not like vegetable soup ate it and loved it!

Pumpkins are loaded with the antioxidant beta-carotene, which has been shown to help improve immune function and can reduce the risk of diseases such as cancer and heart disease. In addition, pumpkins also contain many vitamins and nutrients including: calcium, iron, magnesium, potassium, zinc, selenium, niacin, folate, and vitamins A, C, and E. One cup of pumpkin contains only 50 calories and 3 grams of fiber.

Found this recipe in a magazine and it was lovely. I improvised the recipe for an Indian touch.

Ingredients

  • Pumpkin 250 Gram (Peel and Dice).
  • Shallots (Small Onion) 2 Nos.
  • Garlic 1 Clove.
  • Butter 2 Table Spoon.
  • Roasted Almonds 10 Nos.
  • Tomato Puree 1 Teaspoon.
  • Vegetable Stock one and half cup.
  • Coriander Powder a Pinch.
  • Fresh Cream 3 Table Spoon.
  • Coriander leaves, Pepper and Salt (If required).

Directions

  1. Heat up your favourite pot with butter on low flame.
  2. Add and sauté the small onion till it become soft.
  3. Add the Pumpkin and mix Garlic, a pinch of coriander powder. Sauté and cook this, till the pumpkin become tender.
  4. Add Vegetable stock and tomato puree; sauté for 2-3 minutes.
  5. Add roasted almond, stir well and close the fire.
  6. Allow the soup to cool, before putting it to the blender.
  7. Blende it till it become smooth.
  8. Return the soup to the pot, add salt to taste, sprinkle the pepper powder and bring to boil.
  9. Close fire, Add fresh cream and stir a little.
  10. Decorate with Coriander leaves and Almonds (Drizzle the fresh cream if you wish).

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