Thursday, October 16, 2008

Pumpkin and Corn Soup

This is an awesome soup for cold and windy winter days. I use both the pumpkin flowers (if available) and pumpkin to make this soup. I also add tomato to balance the sweet taste of the pumpkin. This soup is a great source of beta carotenes (vitamin A) and it helps to protect and provide immunity against cold and cough. Both my husband and myself love to have this on a cold evening after coming home from work.

1 cup cubed pumpkin
1/2 cup cooked corn kernel
1 tomato chopped
2 inch piece of carrot
1 teaspoon cumin powder
pepper for taste
salt for taste

Boil or pressure cook the vegetables in one to one and half cup of water till the vegetables are soft. Blend the vegetables with cumin powder and pepper. Add desired quantity of water and corn to pureed vegetables and get the soup to a boil. Season with salt and serve hot.

Preparation time: 30 minutes
Serves: 2