Soup Pumpkin (कद्दू)
Pumpkin Soup Recipe

Pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene. Beta-carotene is a powerful antioxidant. It also gives orange vegetables and fruits their vibrant color. The body converts any ingested beta-carotene into vitamin A.Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.

Recipe Cuisine: Indian
Total Time (Minutes): 30
  • Red Pumpkin (kaddu) cubes - 2 Cup
  • Potato cubes - Half Cup
  • Chopped spring onions - Half Cup
  • Ginger,chopped - 1 Spoon
  • Dried mixed herbs - Half Spoon
  • Butter/Olive oil - 2 bsp
  • Salt and black pepper powder to taste
  • Cream - 3 tbsp

  1. First melt butter in a pan and saute spring onions, ginger and garlic for a minute.
  2. Add pumpkin and potato. Saute for 5 minutes.
  3. Add 1 cup of hot water, mix well and cook on slow flame until the pumpkin & potatoes are cooked.
  4. Allow the mixture to cool completely and then puree in the blender.(Don't blend hot mixture)
  5. Combine the pureed mixture with 2 to 3 cups of hot water in a pan. Adjust water according to the consistesy.
  6. Season with salt, pepper & dried mixed herbs. Bring it to a boil & cook on low flame for 5 minutes.
  7. Turn off the flame. Add Cream. Now do not cook. Cream will split.
  8. Ready to enjoy.
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