The same baby whom we lovingly call our little “pumpkin” – usually grows into a child who doesn’t like pumpkin at all.
Children almost universally dislike pumpkin. No matter what their parents tell them to convince them of the goodness in pumpkin – they usually refuse to eat the vegetable with a vehement shake of the head.
If you are a parent who wants to fill your child up with the goodness of pumpkin – then this is the recipe for you.
This Pumpkin Soup recipe is guaranteed to be your kid’s favourite.
Try it !
Pumpkin Soup Recipe – by Malavika Shenoy
Ingredients and nutritional values
|Ingredients||Qty||Nutritional values/ 100g|
|Tomatoes||1 medium||18 cal|
|Pepper||A tsp||6 cal/tsp|
|Garlic cloves||3-4 nos||13 cal|
|Cream (optional)||1 tbsp||52 cal|
|Parsley/coriander/ Scallions||For garnish||23/36/32|
- Remove the skin of pumpkin and cut into small cubes blanch* it with tomatoes. You can either pressure cook it or roast it in the oven with little water and oil at 180° C for 10-12mins or until the pumpkin has softened.
- Let the blanched vegetables cool. Chop some garlic and roast it in oil/butter.
- Grind the pumpkin, tomatoes and garlic to a smooth paste.
- Put the paste in a saucepan add enough water or vegetable stock and boil.
- Season with salt and pepper. At this point if required you can add cream.
- Garnish with finely chopped parsley/coriander/ spring onion greens.
- Enjoy with roasted croutons, breadsticks or crackers.
*Cooking a vegetable immersed in water at high temperature and then shocking it in cold water to stop the excess heat from overcooking the vegetable.
You can also add carrots to this recipe.
If you are roasting the vegetables you can roast the garlic along with it.
If you are the parent of a picky eater – read this article How does a Child become a Picky Eater