Pumpkin soup recipe - Lal bhoplyachi soup recipe

Pumpkin soup recipe - Are you a weight watcher?  Here is the perfect low calorie pumpkin soup recipe for you. A soup  made with pumpkin and tomato is always healthy and very low in calories. I have been trying to make soups using various low calorie vegetables. One of them is pumpkin soup.

Pumpkin contains antioxidants and it is rich in  vitamin A . Pumpkin is weight watcher's favorite vegetable, since it is low in calories. There are few varieties of pumpkins available all round the year. Among them, dark yellow or orange colour pumpkins are tasty and popular. Sometimes I prepare pumpkin subzi and sometimes pumpkin paratha and thepla. The most common traditional sabzis prepared in South Karnataka is dudde sukke. Pumpkin is known as dudde in konkani, kumbalkayi in kannada, kaddu in hindi  and lal bhopla in marathi.  

Pumpkins are also used to make sweet poori, pumpkin boiled in liquid  jaggery is a very popular sweet dish. Now back to the pumpkin soup. This pumpkin soup is thick and creamy texture with slightly sweet and sour taste as i have added tomato in it. If you are looking for low calorie recipes, don't forget to add this soup in your diet. Usually pumpkin soup is served with cream on the top. But I don't add or garnish the soup with cream or butter. For better creamy taste,  you can add two teaspoons of  fresh cream for one bowl of soup.

Pumpkin Soup Recipe -  Lal Bhoplyachi Soup Recipe

Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Soup
Cuisine : Indian
Yield : Serves 3-4
Author : Vidya Chandrahas

Ingredients

• 500 grams pumpkin, peeled, cut into pieces
• 2 large tomatoes, cut into pieces
• 1 small onion, chopped
• 1/6" ginger, chopped
• 10 black pepper
• 1/2 tsp cumin seeds / jeera
• 2 pinches pepper powder
• Salt to taste

1. Method
2. Wash and peel the pumpkin. Take a vessel and add the pumpkin pieces, tomatoes, onion, ginger, pepper and cumin seeds along with 2 ½ cups of water. 
3. Pressure cook it on a high flame till 3-4 whistles. 
4. When the pressure releases, remove the vessel and keep it aside till it becomes warm.
5. Once the pressure releases, remove from the cooker and keep it aside till it becomes warm.
6. Then put the boiled pumpkin and other ingredients in a mixer jar and grind it to a smooth paste. 
7. Add water if required. Transfer the paste to the same vessel and 
8. and add salt. Bring the soup to boil.
9. Garnish with a pinch of fresh pepper powder and serve the pumpkin soup hot.

Pumpkin soup - step by step pictures

1.  Wash and peel the pumpkin. Take a vessel and add the pumpkin pieces, tomatoes, onion, ginger, pepper and cumin seeds along with 2 ½ cups of water. 

2.  Pressure cook it on a high flame till 3-4 whistles. When the pressure releases, remove the vessel and keep it aside till it becomes warm.

3.  Once the pressure releases, remove from the cooker and keep it aside till it becomes warm.

4.  Then put the boiled pumpkin and other ingredients in a mixer jar and grind it to a smooth paste. Add water if required. Transfer the paste to the same vessel and add salt. Bring the soup to boil.

5.   Garnish with a pinch of fresh pepper powder and serve the pumpkin soup hot.