Wednesday, April 5, 2017

Posted by Mala at 1:00:00 AM No comments
Yellow Pumpkins......how can I summarize its goodness, when they are ineffable? It is rich in antioxidants, hence lowers the risk of cancer, improves eye sight, lowers bad cholesterol and so, good for heart, aids in weight loss, because of carotenoid, keeps the skin wrinkle-free and also boosts our immune system.
And its orange comrade Carrot is also in this Soup...Plus, roasted onion and garlic, which give a distinct flavor to the soup....... are present too...So, what is preventing you from making this wholesome, healthy Soup??? Start the prep.
My other Soup varieties are here
Click the link above to have a look at the Fresh Corn Soup, Minestrone Soup, Carrot Soup, Cream of celery and peas soup, Bountiful Barley broth, Roasted red bell pepper soup  and Tomato soup.

Ingredients
Olive oil - 2 tsps
Bay leaf - 1
Cubed yellow pumpkin - 2 cups
Chopped Carrot - 1 cup
Roasted onion - 1
Roasted garlic - 2 pods
Milk - 1 1/2 cups
Chilli flakes - 1 tsp
Salt to taste
Pepper powder to taste

Recipe Cuisine: Continental; Category: Lunch/ Dinner
Prep time: 10 mts; Cooking time: 10 mts

Serves 2

Onion and garlic getting roasted. After the skin turns out to be blackish, remove, peel off and chop

All kept ready


Heat a pressure pan, add olive oil,   when it becomes hot,add bay leaf, then  add all the chopped veggies, along with the roasted onion and garlic


Saute and add chilli flakes


Add 1 1/2 cups water,  pressure cook for 3 whistles.


Discard the bay leaf, take just the veggies without water, and put in the blender. Let it cool down, then puree.


Puree


Add this puree to the water in the pressure cooker, add salt and pepper powder


Add milk, keep flames on the lowest, gently stir, and bring the soup to a boil.



Serve it hot, with a sprig of mint and enjoy!!!


This post first appeared in www.malpatskitchen.com
Notes
* Vegans can add almond milk or soy milk.











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