Wednesday, 15 August 2012

Pumpkin Soup

Pumpkin is one of the vegetables which is very low calories and contains no saturated fats or cholesterol; but is rich a source of dietary fiber, anti-oxidants, minerals, vitamins. This is a vegetable recommended by dieticians in cholesterol controlling and weight reduction programs.
Here is an easy to make Pumpkin soup which is not just healthy but also very tasty.

Serves 3

Pumpkin - 1/2 kg - cut into cubes
Shallots or baby onions - 4 - chopped
Thyme dry or fresh - 2 tsp
Garlic - 1 clove minced
Cream - 1/2 cup
black peppercorns - 5
Olive oil - 2 tsp
Parsley or mint for garnishing

Take a wok or heavy bottomed pan, fry the pumpkin, onions, garlic, thyme and pepper till onion is translucent. 

Now add water just enough to cover the pumkin and onions and cover and cook till soft.
Allow to cool a bit around 15 minutes.
Puree the contents using a hand blender or in a separate blender as per convenience.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 15 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

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