pumpkin soup recipe | how to prepare easy creamy pumpkin soup
pumpkin soup recipe | how to prepare easy creamy pumpkin soup
Prep time : 5 mins
Cook time : 20 mins
Total time : 25 mins
Serves: 3 Servings
Ingredients
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 2 clove garlic
- 2 cup (400gm) pumpkin, sliced
- ½ tsp salt
- ½ tsp pepper, crushed
- 2 cup water
- cream to garnish
Instructions ( 1 cup =255 ml)
- Firstly, in a large kadai heat 2 tbsp olive oil. alternatively use any neutral flavored oil or butter.
- Further saute 1 thinly sliced onions till it shrinks.
- Also saute 2 clove garlic.
- Now add 2 cup (400gm) sliced pumpkin. use any pumpkin of your choice.
- Also add ½ tsp salt and ½ tsp pepper.
- Saute for a minute or 2 till it changes colour slightly.
- Furthermore add 2 cup water and mix well.
- Cover and boil for 15 minutes on medium flame.
- Cook the pumpkin well and allow to cool lightly.
- Transfer to the blender and blend to smooth paste.
- Pour the prepared pumpkin soup into bowl and garnish with a tbsp of cream. alternatively use greek yogurt if you are diet conscious.
- Finally, serve pumpkin soup sprinkled with black pepper or store in refrigerator for a week and enjoy when required.
Related Articles :)
churumuri recipe
Spicy buttermilk recipe
paneer momo dumpling soup
Kumbalakai palya recipe | pumpkin stir fry recipe | seasoned pumpkin
Kumbalakai palya recipe | pumpkin stir fry recipe | seasoned pumpkin recipe with step by step photo recipe. kumbalakai palya is one of the most popular stir fry / palya from udupi – mangalore region. kumbalakai is also called as kumblakai / ash gourd / winter melon in english.
kumbalakai palya recipe | pumpkin stir fry recipe | seasoned pumpkin
Prep time :10 mins
Cook time : 15 mins
Total time : 25 mins
Serves: 3 Servings
Ingredients
- ¼ medium sized kumbalakai / ash gourd / winter melon
- 1 green chilli
- ½ tsp turmeric powder
- ½ cup water
- ½ cup grated / desiccated / shredded coconut
- few coriander leaves, chopped
- salt to taste
- for tempering:
- 3-4 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp channa dal
- ½ tsp cumin seeds
- 2 dried red chillies
- a pinch of asafoetida / hing
- few curry leaves
Instructions ( 1 cup =255 ml)
- Chop the kumbalakai / ash gourd / winter melon into small cubes separating seeds and skin. also finely chopped chilli and coriander leaves. keep it aside.
- In a large kadai, heat oil and add mustard seeds, cumin seeds, urad dal, channa dal, red chilli and hing.
- When it starts to splutter, add green chilies and curry leaves. saute for 30 sec.
- Then add chopped kumbalakai (ash gourd or winter melon).
- Also add turmeric powder and saute for a minute.
- Now add ½ cup of water.
- Season with some salt to taste.
- Cover with the lid and cook for 5 minutes in low flame. stir in between so that kumblakai cooks uniformly.
- Once they are cooked add fresh/desiccated/shredded coconut and give a good mix.
- Finally add some coriander leaves and serve.
- serve kumbalakai palya with chapathi or steamed rice and sambar.
carrot soup recipe | gajar ka soup recipe | cream of carrot soup
Carrot soup recipe | gajar ka soup recipe | cream of carrot soup is a healthy creamy soup recipe made with blended carrot mixture as its primary ingredient. there are several ways the carrot soup can be prepared and the most common one are carrot broth or cream based soup.
The recipe for carrot soup is extremely simple and can be prepared within minutes. yet it is one of the healthy soup recipes as it is prepared with fresh carrots and other choice of veggies. moreover it can be easily extended by adding other vegetables to have a mix and match flavoured soup.
Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
easy carrot soup recipe | cream of carrot soup | gajar ka soup recipe
Recipe type: soup
Serves: 3 Servings
Ingredients
- 2 tbsp oil
- 2 clove garlic
- 1 inch ginger
- ½ onion, sliced
- 4 carrot, roughly chopped
- ¼ potato / aloo, cubed
- 1 tsp salt
- 2 cup water
- few mint / pudina
- ½ tsp pepper, crushed
Instructions ( 1 cup =255 ml)
- Firstly, in a pressure cooker heat 2 tbsp oil and saute in 2 clove garlic and 1 inch ginger.
- Further saute ½ onion for a minute.
- Also saute 4 carrot, ¼ potato and 1 tsp salt.
- Now add 2 cup water and few mint leaves.
- Cover and pressure cook for 4 whistles or till carrot gets cooked well completely.
- Once the pressure relases, open the cooker lid and remove mint leaves.
- Cool the mixture completely and transfer the cooked carrot to blender.
- Blend to smooth paste without adding any extra water.
- Transfer the prepared carrot paste into kadai along with leftover water from cooked carrot.
- Mix well adjusting the consistency as required.
- Boil for 2 minutes or till the soup thickens.
- Further add ½ tsp crushed pepper or as required.
- Finally, serve carrot soup recipe topped with fresh cream or pepper.
Related Articles:)
pumpkin soup recipe
Soup Recipes
Posts
