- Preparation time
- 10 mins
- Cooking time
- 15 mins
- Difficulty
- Easy
- Serves
- 3 people
- Meal course
- Starter
- Posted on
- November 9, 2015
- 500 gm
- Yellow pumpkin
- 1 pieces
- Mace (Jathipathiri)
- 0 as required
- Pepper powder
- 1 tspn
- Coriander powder
- 5 pieces
- Garlic cloves
- 6 pieces
- Sprouted double beans
- 1 tspn
- Butter
- 1 tblspn
- Olive oil
- 0 as required
- Salt
- 3 cup
- Water
- 0 as required
- Coriander leaves
Yellow pumpkin is one of the best ingredients for soup because of its flavour and health benefits. This soup is simple and has a subtle taste to relish at any part of meal course.
Method:
- Add butter and 1 tspn of oil in a skillet.
- Saute garlic cloves,onion and pumpkin pieces with needed salt.
- Once pumpkin starts turning very light brown, remove it from heat and cool down.
- Meanwhile, add 2 cups of water and boil potato pieces,sprouted double beans with salt.
- Make a puree of the pumpkin-garlic mixture.
- Once the potato is boiled completely, remove potatoes and retain the stock with beans.
- You can add the boiled potatoes and blend with pumpkin puree.
- Mix the puree with stock and heat the soup in simmer.
- Add coriander powder, pepper powder and adjust salt.
- Stir until it reduces to a creamy soup. Add coriander leaves for garnish.
- You can also add a teaspoon of fresh cream at the end. It will not be needed as pumpkin and butter itself will end up creamy.
The soup goes well with some garlic bread pieces.
- Yellow pumpkin helps in weight loss and loaded with vitamins.
- Double beans gives a buttery taste and can be sprouted within 2 days with enough moisture. You can also try it with butter beans.
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