Tomato and Pumpkin Cappuccino

Tomato and Pumpkin Cappuccino sounds like a delightful and unique dish! It combines the savory flavors of tomato and pumpkin with a creamy texture.

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Tomato and Pumpkin Cappuccino
Main Ingredients Tomatoes, Red pumpkin
Cuisine Indo-Italian
Course Soups
Prep Time 0-5 minutes
Cook time 25-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg


  • 3 medium tomatoes
  • 250 grams red pumpkin peeled, quartered and sliced thinly
  • 1 cup milk
  • 1 tablespoon oil
  • 2 bay leaves
  • Salt to taste 
  • Crushed black peppercorns to taste


  1. Heat oil in a non-stick pan, add bay leaves, pumpkin, salt and crushed peppercorns, toss and sauté for 1 minute. Add 3 cups water, cover and cook.
  2. Roughly chop tomatoes and add. Mix well, cover and cook for 8-10 minutes.
  3. Place milk in a frother, cover and heat it till it becomes frothy.
  4. Discard bay leaves from the tomato-pumpkin mixture and strain. Cool the vegetables to room temperature.
  5. Put the vegetables into a blender jar and blend into a smooth puree.
  6. Heat a non-stick pan, pour the puree into it and stir. Add salt and crushed peppercorns, mix and simmer for 3-4 minutes. Strain the soup.
  7. Pour the soup into individual cups. Top with the milk froth and sprinkle crushed peppercorns on top.
  8. Serve piping hot.

Nutrition Info

Calories 391
Carbohydrates 31.1
Protein 12.6
Fat 24.1