I got this recipe from different recipe blogs. Mainly I followed Escapades - Culinary Gateways for this soup recipe. I like soups, they are the best appetizers and also tummy friendly. Always prefer to make them at home instead of getting ready-made soup packets. I have already have carrot soup and tomato soup in the blog. Kids also like them as they can skip drinking routine milk with boost or Horlicks.
First time when I came to know about this soup, was a bit hesitant as my people are little fussy about such kind of foods. Still, I tried my luck and all the family members liked it very much. And kids asked me to prepare it again for three or four times. This is the fifth time I made and recorded the procedure. I also uploaded a video of this recipe. Now it has become a regular dish in my household menu. Thanks to Deepa Rajan Karri, who suggested me this dish.
Ingredients:
- 1 Red Bell Pepper
- 1 Cup Pumpkin Pieces
- 1 Medium Onion
- 1 Medium Tomato
- 5 Garlic Cloves
- Salt to taste
- 1 Teaspoon Pepper Powder
- 1 Teaspoon Oregano
- 1 Tablespoon Butter
- 1/4 Cup Milk
- 1 Tablespoon Fresh Cream(optional)
Procedure:
- Roast red pepper till the skin of it turns into dark.
- Allow it to come to room temparature and remove the skin. Cut it into small pieces.
- chop pumpkin, onion, garlic and tomato.
- Heat butter in a pressure cooker, add chopped garlic and saute.
- Add onion pieces and saute till they turn into translucent.
- Add tomato and saute.
- Add red pepper and saute.
- Add salt and pepper. Add 3 cups of water to it.
- Pressure cook for 4 to 5 whistles.
- Allow this to cool completely.
- Once cooled, put them in a blender jar and blend it to make a fine paste.
- Sieve it to remove any ungrinded pieces and to get thick soup.
- Again pour this into the pressure cooker or you can use a thick bottomed vessel.
- Add milk, oregano and also adjust the taste accordingly.
- Boil for 5 minutes, stirring continously.
- Serve hot roasted red pepper and pumpkin soup. We can serve it with bread sticks.
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