Halloween Special – Pumpkin Soup Recipe | Poosanikai Soup

Its fall season and pumpkin pops out everywhere! I bought the pumpkin from the Grocery shop couple of days back and it was decorating my kitchen for a while and blinking at me with a question - what you are going to do with me this time? As you all aware there are many creative dishes we can make from Pumpkin. So, here i am with another interesting pumpkin recipe - Halloween special Pumpkin hot soup suited for the rainy weather out there.

Check here for some of my tried recipes on Pumpkin.  

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:

Orange Pumpkin – 2 cups (chopped)

Green Apple – ½ cup (tart taste)

Butter – ½ inch

Garlic Flakes – 2 to 3 nos.

Onion – ½ cup

Water or Vegetable broth – 1 cup

Dried Thyme – ½ tsp

Whipped Milk – ½ cup

Sugar – 1 tsp

Pepper – 1 tsp

Salt to Taste

Method:

Step 01) In a saucepan, heat butter, add garlic flakes and sauté for a minute and then add chopped onion saute till it turns to pink

 

Step 02)Then add chopped pumpkin & apple and saute for a minute or so and then add water (if you have vegetable broth add that instead of plain water) and allow them to cook till pumpkin & apple turns nice and tender (it may take 7 to 8 mins) If you don’t like the tart taste, skip the apple.

 

Step 03) Switch off the gas and add sugar, salt and dried thyme. Thyme enhance the nice flavor to the soup. Allow them to cool and grind the cooked mixture into puree.

 

Step 04) Switch on the gas and keep it low flame; pour the mixture to the sauce pan add the whipped milk for rich creamy soup boil it for a 2 minutes and switch off the gas.

Serving: Serve it in a bowl and add crushed pepper on top and enjoy the hot soup.

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Corn Mushroom Soup

This is a healthy soup to celebrate in Winter days! It is very simple, easy, quick recipe and delicious in taste.

Ingredients:

• 2 cups Corn 
• 1 cup Mushroom
• 2 tablespoons cornflour
• ½ teaspoon Ajinomoto powder (optional)(Japanese food seasoning - available in Indian store)
• 2 tablespoons butter (for diet conscious people you can skip this)
• 2 tablespoons cheese 

To be ground into a paste

• 1" ginger piece
• 2 garlic flakes
• 1 green chilies 

Method:
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a  pressure cooker until done. (if you are using the Corn tin then instead of pressure cooker you can cook them in microwave for 8 mins
2. Add the mushrooms, butter and cheese and boil for a few more minutes.

Serving:

Serve hot with Chilies in vinegar and chili sauce

Note: You can use vegetables if you don't like the mushrooms. Vegetables like cauliflower, carrots, cabbage, onions and  french beans and its stock)

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