Pumpkin Soup
A thick , delicious , tasty low calorie soup perfect for fall.
Servings 3 People
Calories 97kcal
Ingredients
- 1 tablespoon Butter
- 500 grams Pumpkin
- 1 Onion
- 3 Garlic Cloves,medium size chopped
- 1 Bay leaf
- 1 cup water or stock
- ½ teaspoon Black Pepper powder or as required
- ½-3/4 teaspoon Salt or as needed
- 1 tablespoon Fresh Cream optional
Instructions
- Clean Pumpkin, remove skin and seeds and chop into cubes.
- In a pressure cooker , melt 1 tablespoon of butter . Add chopped garlic cloves , sliced onions and a bay leaf ,saute well till onion starts to brown lightly.
- Add chopped pumpkin cubes , mix well and add salt.
- Add 1 cup of water/ stock and pressure cook for 1 whistle. Allow pressure to release on its own.
- Discard bay leaf ,drain the stock and reserve it. Place the cooked pumpkin in a blender / food processor.
- Add ¼ cup of reserved stock and blend it to get puree.
- Adjust the consistency ,if required by adding the reserved stock. Add pepper powder ,1 tablespoon fresh cream(optional) ,adjust salt if needed.
- Serve it hot , topped with croutons and slice of garlic bread.
Notes
- As vegetable stock is not used here , Onion and Bay leaf are added while cooking the Pumpkin . To get the taste similar to that of vegetable stock.
- Instead of water ,If you are using Vegetable stock ,then no need to use bay leaf while sautéing pumpkin.
Nutrition
Calories: 97kcal
