Pumpkin Veggies Fusion Soup
This Pumpkin Veggies Fusion Soup is a comforting and nutrient-packed dish, featuring a variety of colorful vegetables with a flavorful hing-garlic tadka. It is ideal for a light meal or as a starter. This soup provides essential vitamins, minerals, and dietary fiber, making it perfect for maintaining a healthy diet.
Nutrition Facts
Per serving
Energy
48 kcal
Protein
1 g
Carbs
7 g
Fat
2 g
Fiber
1 g
Ingredients
Pumpkin
1 cup, cubed (200g)
Green Beans (Chopped)
0.25 small cup (25g)
Green Bell pepper
0.25 cup, chopped (50g)
Green Peas
0.25 small cup (25g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Black Mustard Seeds
0.5 tsp (2.5g)
Asafoetida
1 pinch (0.4g)
Carrot
0.25 cup, chopped (50g)
Plain Water
4 medium cup (1000g)
Chopped Onion
0.25 small cup (25g)
Common salt
0.25 tsp (1.25g)
Black Pepper
0.5 tsp (1g)
Instructions
Preparation
- Steam or boil the peeled and cubed pumpkin until soft (about 10 minutes).
- Blend into a thick puree using a blender or a food processor
Cooking Steps
Heat oil in a pan. Add rai (black mustard seeds ) and let them splutter. Add hing (asafoetida), minced garlic, and finely chopped onion. Sauté until onions turn translucent.
Add chopped carrots, French beans, bell peppers, and green peas to the pan. Stir well and cook until gets tender.
Add the the pumpkin puree to the pan, along with the remaining water. Mix well.
Bring the soup to a gentle simmer and cook for 5–7 minutes, allowing the flavors to meld together.
Add salt & black pepper powder to taste.
Serve the soup hot.