Almond pumpkin soup

Name: Almond pumpkin soup
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup yellow pumpkin; 3/4 cup almond milk; 1 tsp cumin seeds; as required Small piece of cinnamon,; as required Ginger- small piece; 2 cloves; 1 cardamom; 2 pinch nutmeg; 50 ml water; 2 tsp butter/ghee; 1 tsp coriander seeds

Suganya Shanmugasundaram @SuganUSA

Healthy and yummy winter recipe for a light dinner.

Suganya Shanmugasundaram @SuganUSA

Healthy and yummy winter recipe for a light dinner.

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Ingredients

20 min

3 servings

1/2 cup yellow pumpkin
3/4 cup almond milk
1 tspcumin seeds
as required Small piece of cinnamon,
as required Ginger- small piece
2cloves
1cardamom
2 pinchnutmeg
50 mlwater
2 tspbutter/ghee
1 tspcoriander seeds

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Steps

20 min

1

Cut the pumpkins into small cubes and steam for 10min(don’t discard the seeds)
2

Heat a Kadai and add 2 tsp of butter.Add all the spices mentioned in the recipe and sauté for 2 to 3 min..
3

Transfer the steamed pumpkins along with seeds to a mixie jar along with the sautéed spices
4

Pour the ground mixture to the kadai and add salt.
5

Add the almond milk and bring it to a boil. Simmer for 2 min and add cilantro and pepper powder.
6

Switch off the flame. Serve and enjoy it hot