Herby Pumpkin Soup

Herby Pumpkin Soup
This delicious creamy soup sprinkled with crunchy lotus seeds and button red chillies can soothe your cough and cold.
Cuisine

- Indian

Serves

- 2

Cooking Time

-20-25 Min

Type

- appetiser

Difficulty

- Medium

Preparation Time

- 20 Min

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INGREDIENTS

  • 2 to 3 tsp dry oregano
  • 5 to 6 button red chillies
  • 1 to 2 tsp cayenne pepper
  • ½ tsp black pepper powder
  • 1½ cup soy milk
  • salt
  • Lukewarm water1 tsp olive oil
  • ½ cup lotus seeds
  • 1 to 2 tsp button red chillies

HOW TO PREPARE HERBY PUMPKIN SOUP

  1. 1

    Chop the rosemary sprigs and sprinkle over the pumpkin.
  2. 2

    Drizzle with olive oil.
  3. 3

    Roast in a pre heated oven at 150 160 C for 10 12 minutes.
  4. 4

    Peel the roasted pumpkin, roughly chop and mash into a paste.
  5. 5

    Heat oil in a pan and add dried oregano.
  6. 6

    Fry the pumpkin mash.
  7. 7

    Add button red chillies and mix them well with the pumpkin.
  8. 8

    Add cayenne pepper, salt, black pepper powder, soy milk and lukewarm water.
  9. 9

    Cook well and strain the mixture.
  10. 10

    Put the strained soup back in the pan and cook for 4 5 minutes to thicken.
  11. 11

    Heat another pan and add olive oil.
  12. 12

    Roast the lotus seeds and button red chillies.
  13. 13

    Serve the soup hot in a bowl and add the roasted lotus seeds and button red chillies.
  14. 14

    Garnish with the pumpkin skin and olive oil.

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