Wednesday, 9 January 2013

Dieters Delight - Red Pumpkin Soup

Recipe adapted from Susan Deborah. Susan gave me a recipe this morning and I modified it slightly to suit my tastes.

My dinners over the last few evenings have been soups. So I am always on the look out for interesting recipes. (If you do know some, please feel free to share)


Red Pumpkin (aka butternut squash aka parangikka) - cubed - 1 cup
Carrot - 1 - roughly chopped
Onion - 1 med - diced
Ginger garlic paste - 1 tsp (If this is not available, you add peeled ginger and 1 clove garlic)
Oil / Butter - 1 tsp
Coriander powder - As per taste (I used about 1/2 tbsp)
Bay Leaf - 1
Pepper corns - 5-6 (change as per taste)
Salt - To taste


Heat oil / butter in a pan and add bay leaf, onions and ginger garlic paste. Saute until onions are soft. Add pepper corns, coriander power and mix well. Add the vegetables and saute until they are coated with the oil. Pressure cook. I used an electric cooker and cooked these for about 20 minutes. Remove the bay leaf.

Cool and puree in a blender. Strain and heat through once again.

Note: The same recipe can be made with bottle gourd. 


  1. You bring a whole new meanung to "liquid dinners".... Enjoy your parangikai rasam...

    1. Doc - it ain't rasam.. when does rasam have ginger garlic paste and bay leaf? :P And it's thick and creamy :D I have some left overs. You are welcome!

  2. Super ingredients and recipe information shared through your blog. Keep updating.
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Munch on....