How to make Tomato Red Pumpkin Soup With Pumpkin Seeds -
Flavourful tomato and red pumpkin soup served sprinkled with toasted pumpkin seeds. Quick and easy roasted pumpkin soup with With Pumpkin Seed . Full of antioxidants from the colourful ingredients you can serve this delicious soup warm or chilled, depending on your mood and the weather outside
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Tomato (टमाटर), Red Pumpkin
Cuisine : Fusion
Course : Soups
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For more recipes related to Tomato Red Pumpkin Soup With Pumpkin Seeds checkout Tomato Egg Drop Soup, Tomato Egg Drop Soup, Tomato Saar, Roasted Garlic and Tomato Soup . You can also find more Soups recipes like Burnt Garlic And Zucchini Soup Albondigas Verdes Balinese Vegetable Soup Crabmeat Soup with Sweetcorn
Tomato Red Pumpkin Soup With Pumpkin Seeds Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tomato Red Pumpkin Soup With Pumpkin Seeds Recipe
Tomato roughly chopped 4 medium
Red Pumpkin 1 kilogram
Pumpkin seeds 2 tablespoons
Oil 1 tablespoon
Bay leaves 2
Black peppercorns 15-20
Onions roughly chopped 3 medium
Salt to taste
White pepper powder 1 teaspoon
Butter 4 tablespoons
Lemon juice 1 teaspoon
Fresh cream 1/2 cup
Black peppercorns crushed to sprinkle
Method
Step 1
Peel the red pumpkin and cut into thin strips.
Step 2
Heat 1 tbsp oil in a non stick handi.
Step 3
Add bay leaves, black peppercorns and onions and sauté till onions are translucent.
Step 4
Add tomatoes and red pumpkin and mix.
Step 5
Add salt, white pepper powder and a little water and cover and cook till it comes to a boil.
Step 6
Take the pan off the heat and let it cool.
Step 7
Toast magaz, lightly in a small non-stick pan. Grind the tomato-pumpkin mixture and transfer it back into the handi.
Step 8
Add butter and mix. Adjust salt and add cream and mix.
Step 9
Add lemon juice and mix. Transfer into a soup bowl, garnish with magaz and sprinkle crushed black peppercorns and serve piping hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
