Pumpkin Soup – Cream of Pumpkin Soup

Soups are always perfect for dark and depressing winter days. This Cream of Pumpkin Soup is an easy, fibre rich, creamy soup to warm up your soul. This is a flavourful soup that can be served as a snack in the evening or as a starter. Its pretty easy and straight forward to make.. Kids will love the bright and attractive color, just as my son did!!

Now to the recipe…

[Preparation Time-15 mins : Cooking Time- 20 mins]

Pumpkin Soup Ingredients:

• Pumpkin (cubed) – 1/4 kg
• Onion – 1 
• Butter -1 tbsp
• Bay leaf – 1
• Salt – as required
• Pepper powder – as required
• Fresh Cream – 1/4 cup

Method:

• Heat a pan with butter, once the butter melts add the bay leaf followed by roughly chopped onions. Saute until the onions turn transparent. Now add peeled, washed and cubed pumpkin pieces. Saute for a few seconds. Add water upto immersing level(say 1/4 cup) and cook covered until pumpkin is soft. This will take about 5-7 mins.

• Let the cooked pumpkin cool completely. Once it cools, discard the bay leaf and take the rest in a blender and blend it into a smooth puree. Heat the pan and add the pureed pumpkin. Add enough salt, freshly crushed pepper powder, fresh cream and mix. Let it come to a boil. Switch off the flame.

That’s it!! Pumpkin Soup is ready!!

Serve hot!!

Tips:

1. Add less water to cook the pumpkins, as pumpkins will leave water on its own.
2. Drain any excess water before grinding it into a puree and then add it while bringing it to a boil. I did not do this as it was just right to help blend the pumpkins.
3. U can skip fresh cream and use milk instead. Do check the consistency of the pumpkin soup and add accordingly.
4. U can use olive oil/sunflower oil instead of butter.