Saturday, November 28, 2009

Pumpkin & Broccoli Soup

Pumpkin is quite similar to gourds in its appearance and is believed to have originated in North America. Eating pumpkin has many benefits, to start with its low in calories, good source of fiber,protein,zinc and other vitamins. There are many dishes based on pumpkin ranging from soups to snacks to desserts....
Broccoli is a member of the cabbage family and closely related to cauliflower. Broccoli is rich in vitamin C and is a good non-dairy source of Calcium. Broccoli can be eaten boiled, steamed or stir fried.
My son doesn't like eating pumpkin & broccoli so i thought of preparing soup using it. Here is the recipe.


Pumpkin - 1 cup peeled and diced
Broccoli - 1/2 cup florets
Carrots - 1/4 cup diced
Tomato - 1 medium diced
ginger-garlic paste - 1 tsp
Butter 1 tsp
salt to taste
black paper powder to taste

- In a pan add 2 cups of water and boil all the vegetables for 10 mins or untill veges get tender.
- Drain water and keep it aside, let the veges cool for 5 mins then blend it.
- Heat a pan, add butter, ginger garlic paste and saute for a min.
- Then pour in the blended vegetable stock and bring it boil.
- Add salt,black paper powder,lemon juice.
Reduce the heat to low and cover, cook it for 5 mins.
- Serve hot.

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