Monday, 30 July 2012

Pumpkin Soup

200 gms yellow pumpkin
1 carrot
1/2 onion
4-5 garlic
1 small tomato
1/2 potato (optional)
1 inch cinammon (optional)
2 cloves (optional)
salt as per taste
ground pepper (as required)
1 tsp Amul butter
fresh cream for garnish

  1. Pressure cook pumpkin, onion, garlic, carrot, tomato and potato till 3-4 whistles. Grind well in food processor after it cools down.
  2. Heat a non stick kadai and add Amul butter. Add this mixer and bring it to a boil. Add water and make it a soup consistency.
  3. Add salt and pepper as per taste (remember you have already added cinammon and cloves. So add pepper as required)
  4. Serve hot. Garnish with little cream (optional)

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