Red Pumpkin Soup Recipe - Simple pumpkin made exotic.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red pumpkin (bhopla/kaddu) ( लाल कद्दू/ भोपला ) ,

Cuisine : American

Course : Soup

Red Pumpkin Soup

The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world.  They brought with them their local ingredients as well as cooking styles with them.  Yet amidst all these varieties Chinese and Italian cuisines dominate.  
During the 18th and 19th centuries, the Americans developed a number of new foods.  What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.

For more recipes related to Red Pumpkin Soup checkout Pumpkin And Walnut Soup . You can also find more Soup recipes like Garlic Spinach And Chickpea Soup, Moong And Paneer Broth, Narangi Shorba, Tomato Melon Gazpacho. Or try out these recipes from American Cuisine like Chocolate Cinnamon Cookies, Walnut Chocolate Fudge, French Egg Toast, Peppery Corn and Tomato Salad.

Red Pumpkin Soup Recipe Card

Red Pumpkin Soup
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Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Red Pumpkin Soup

  • Red pumpkin (bhopla/kaddu) diced 1 kilogram

  • Butter 4 tablespoons

  • Bay leaves 3

  • Black peppercorns 15-20

  • Onions sliced 3 large

  • Salt

  • White pepper powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Fresh cream 1/2 cup

Method

Step 1

Heat butter in a pressure cooker, add bay leaves and black peppercorns. Add onions and sauté for two minutes. Add diced pumpkin, sauté for half a minute.

Step 2

Add four cups water and pressure cook until one whistle is given out. Strain excess stock and reserve. Puree the vegetables.

Step 3

Add the reserved stock and one cup of water to puree to reach the required consistency.

How to make Red Pumpkin Soup

Step 1

Heat butter in a pressure cooker, add bay leaves and black peppercorns. Add onions and sauté for two minutes. Add diced pumpkin, sauté for half a minute.

Step 2

Add four cups water and pressure cook until one whistle is given out. Strain excess stock and reserve. Puree the vegetables.

Step 3

Add the reserved stock and one cup of water to puree to reach the required consistency.

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