This is one of those coincidental creations that began with the weekly clearing out of my fridge. Special because its dead simple with readily available ingredients at home and very healthy!!
Credit - Yours truly :-) :-D
Quantity - 4-6 servings depending upon your soup bowl size
Time - 30 minutes
- Pumpkin - 1/2 kgs.
- Potatoes - 2 nos. (medium size)
- Onions - 2 nos. (medium size)
- Garlic paste - 1/2 tsp.
- Oil - 2 tb. sp.
- Milk - 1 cup
- Ground Nutmeg - 1/2 tsp.
- Coriander - 1/4 cup (finely chopped)
- Salt to taste
- Pressure cook the potatoes and pumpkin for 5 to 8 minutes. Do not drain the water because we will use it for blending the soup to attain required consistency. You can also boil the vegetables.
- Finely chop the onions and fry them with the garlic paste till they turn brown. You can do this simultaneously while the vegetables are cooking.
- Once the vegetables are cooked, peel the potatoes and mix the fried onions before blending the soup. You have to do it in 3-4 batches and use a net to give that extra smoothness to the soup. Use the freshly created stock for attaining the semi-liquid consistency.
- Add milk and nutmeg to this smooth soup and bring to boil. Before serving, add the chopped coriander for garnish.
Serve - Serve hot with bread or rice. Just a bowl full of this soup is good enough a quick healthy treat!