Herby Pumpkin Soup By Gautam Mehrishi

Herby Pumpkin Soup

This delicious creamy soup sprinkled with crunchy lotus seeds and button red chillies can soothe your cough and cold.
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Serves

2

Cooking Time

20-25 Min

Meal Type

soup

Preparation Time

20 Min

Difficulty

Medium

Rate This Recipe9

INGREDIENTS

  • 1/4 no pumpkin
  • 4-5 sprigs rosemary
  • olive oil
  • 6-7 tsp olive oil
  • 2-3 tsp dry oregano
  • 5-6 no button red chillies
  • water
  • 1-2 tsp cayenne pepper
  • salt
  • 1/2 tsp black pepper powder
  • 1 1/2 cup soy milk
  • 1 tsp oilve oil
  • 1/2 cup lotus seeds
  • 1-2 tsp button red chillies

PREPARATION

  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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