Pumpkin Soup ( Low Calorie Healthy Cooking )


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This creamy soup will surprise even the most brutal haters of pumpkin and surely bowl over the most critical palatte. Instead of using cream,i've mixed corn flour with low-fat milk to thicken the soup and impart a delectable creamy texture.

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Preparation Time: 
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Makes 4 servings
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1 tsp low-fat butter
2 tbsp finely chopped onions
3 cups red pumpkin (bhopla / kaddu) cubes
salt and to taste
1/2 tsp dried thyme
1/2 tsp cornflour mixed with 1 cup
low-fat milk (99.7% fat-free)

For The Garnish
1/4 cup grated carrot
2 tbsp finely chopped spring onion greens

  1. Heat the butter in a deep non-stick pan, add the onions and sauté for 2 to 3 minutes.
  2. Add the pumpkin pieces and sauté on a medium flame for 3 to 4 minutes. Add 4 cups of hot water, salt and pepper, mix well and simmer for 10 to 12 minutes or till the pumpkin is cooked.
  3. Remove from the flame and keep aside to cool.
  4. Blend in a mixer till smooth and transfer back to the same pan.
  5. Add the thyme and milk-cornflour mixture, mix well and bring to boil. Serve hot garnished with carrots and spring onion greens.
Nutrient values Per Serving
EnergyProteinCarbohydratesFatVitamin ACalciumFibre
53 calories 3.4 gm 8.5 gm 0.6 gm 283.9 mcg 93.2 mg 0.8 gm
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 on 19 Dec 14 09:14 AM

a very healthy addition to a weight watchers menu... the oregano lends an additional flavour to this vitamin A rich soup.
 on 08 Apr 11 03:46 PM

too good..loved it