Preparing a grand treat for your friends and family?... Then make sure you have an appetizer on your list... Yes! Serving an appetizer is as important as the ones up coming... An appetizer can be a simple, nutritious, hot dish. Of course, it should enhance the appetite, making your tummy ready to crave for the upcoming starters and main courses.
We got or new Preethi mixer-grinder, with a vegetable processor unit included. So, for us chopping vegetables is just a matter of minutes. We wanted to give it a try, on how it works. All of a sudden we decided to prepare a soup.
A soup is most demanded, when one is not feeling well, like having a fever, hit with a COLD, or even if you are just back from a long walk out in the cold winter. Some hot fluids would recharge you instantly.
Pumpkin soup is generally a base for all sorts of soups and it can also be consumed as such. In restaurants usually we are served with corn starch based soup which adds up to your calories. But pumpkin base is more recommended if you are calorie conscious.
1 review, 4.72/5
|Roasted pumpkin seed||1 tbsp|
|Salt||enough to taste|
|Pepper powder||1 tsp|
|Olive oil||½ tbsp|
|Fresh cream||1 tbsp|
Chop pumpkin & onion, peel the skin of garlic and keep it aside.
Heat a frying pan, pour olive oil and add garlic, sauté until it ‘s raw smell goes, in medium flame.
Add chopped onion and sauté until its raw smell goes. Now add chopped pumpkin, sauté until its raw smell goes. Now season it with salt and pepper.
Add water and let it boil in high flame. Once it boils, lower the flame and close the pan with a lid. Let the pumpkin cook until it is fork tender. Turn off the flame and let it cool.
Strain and collect the vegetable stock and separate the cooked vegetables to a blender. Adding the vegetable stock in required quantities, blend it to a smooth paste.
Heat the frying pan again, pour the rest of the vegetable stock and add the blended vegetables, mix well. When it starts boiling, add fresh cream and mix well. Turn off the flame.
transfer the soup to a serving bowl and garnish it with fresh cream and roasted pumpkin kernels.
Stage 1- Chopped pumpkin, onion and peeled garlic.
Stage 2-heat olive oil in a frying pan, sauté garlic until it’s raw smell goes
Stage 3- Add onion, sauté well. Add pumpkin & sauté well. Season it with salt and pepper.
Stage 4- Add water, cook the contents until pumpkin becomes fork tender.
Stage 5- Separate the cooked vegetables and collect the stock. Blend the vegetables by adding required stock.
Stage 6- Mix the stock and blended paste together in a frying pan and let it start boiling. Add fresh cream.
Stage7-Transfer the soup to a serving bowl and garnish it with, fresh cream and roasted pumpkin kernels.
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