Day 2 Week 2 BM #52 -
Here is a creamy and delicious soup which has been approved by my kids.
We have tried garnishing it with roasted lotus seeds and they add a different dimension. Addition of heavy cream / milk adds to the richness and creaminess of the soup adding more calories as well :)
Inspiration from here
Pumpkin, peeled, cubed 1 1/2 cups
Lotus Seeds/Phool Makhana 1/2 cup
Tomato, chopped 1/2 cup
Garlic pods 1-2
Cloves 3, powdered
Cinnamon Powder a pinch
Cardamom Powder 1/4 tsp
Salt and Pepper as needed
Oil 2 tsp
Method Of Preparation -
Heat a teaspoon of oil in a pan, roast the lotus seeds until they are crisp. Set aside.
In a pressure cooker or a stock pot, add the pumpkin cubes, roasted lotus seeds, tomato, salt, grated garlic, clove, cinnamon and cardamom powders.
Add in about 4 cups of water and cook until the pumpkin cubes are tender.
After the pressure cooker cools, blend the mixture until a creamy consistency is achieved and heat further if needed.
I garnished it with blanched almonds and coriander leaves.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 52.
Also sending it to Srivalli's "Kid's Delight - Creamy Foods" hosted by Chef Mireille.
Preparation Time 30 min
Makes 4-5 cups