PUMPKIN TOMATO
SOUP
Pumpkin
tomato soup for me is the ultimate comfort food. It is hearty, warming, extremely healthy and
tasty soup. It is perfect for fall and winter days when you feel too lazy to
dish out something elaborate. This super
easy soup would make a delicious lunch or can be great for a dinner
starter.
Pumpkins
are also known as Kaddu, Gumaddi kaya, Lal Bhopla, Mathanga in India. Commonly it is used to prepare sabzi or sweet
dishes.
Roasted
Pumpkin tomato soup is an old fashioned soup prepared during fall and winter
seasons it involves baking the veggies.
My version of this yummy soup can be prepared in less than 30 minutes
that too in a pressure cooker. Even
though it is a rich and creamy soup I haven’t added any cream or butter to it.
Preparation
Time :
10 minutes
Cooking
Time : 10 minutes
Serves : 2
Ingredients:
3 tomatoes cut into cubes
100 gms of pumpkin cut into cubes
1 small onion roughly chopped
3 to 4 cloves of garlic
1 tsp mixed herbs
4 peppercorns
1 tsp oil or butter
500 ml vegetable stock (I used store bought
stock cubes)
Salt to taste
Method:
Heat oil in a pressure cooker and add crushed garlic, roughly chopped onion, mixed herbs and peppercorns ; saute well for 5 minutes.
Add pumpkin and tomato
cubes and cook for 2 minute.
Pour in the vegetable
stock.
Add salt and adjust the
seasoning
Cook until 3 to 4 whistles
in the pressure cooker.
Cool down the mixture and
blend it to a smooth puree.
Garnish it with some fresh
cream.
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