Roman style pumpkin soup

Posted on August 17, 2009. Filed under: Starter | Tags: , , |

A creamy soup with a unique taste of pumpkin cooked in calcium rich milk and garnished with mint for added flavours.

Preparation Time : 5 mins.
Cooking Time : 15 mins.

Serves 4.

2 cups red pumpkin (kaddu), peeled and cubed
½ cup potatoes, peeled and cut into cubes
½ cup onions, chopped
1 large clove garlic, chopped
1 cup low fat milk
½ tsp dried thyme or mixed herbs
1 tsp low fat butter
salt and freshly ground pepper to taste
For the garnish
1 tbsp chopped mint (phudina)
1. Melt the butter in a pan and sauté the spring onions and garlic for 1 minute.
2. Add the pumpkin and potatoes and sauté for about 3 minutes.
3. Add the milk and 1 cup of hot water, mix well and simmer on a slow flame till the potatoes are cooked.
4. Allow the mixture to cool completely and then purée in the blender.
5. Combine the puréed mixture and thyme with 2 cups of hot water in a pan.
6. Season with salt and pepper and bring to a boil.
7. Serve hot garnished with the mint.

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