Pumpkin Soup


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Left over soup can be frozen and used whenever you want. just defrost the soup in microwave, stir well and heat it again uncovered until hot.

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1 kg red pumpkin (bhopla / kaddu)
2 tbsp olive oil
1 leek
salt to taste
black pepper (kalimirch) powder to taste
few slices of crusty bread


  1. Peel and roughly chop the pumpkin
  2. Place it in a large microwave bowl and add the olive oil and thinly sliced leek to it.
  3. Cover with a microwave wrap and cook on high/100% power of your microwave for 10 min or until tthe pumpkin is tender.
  4. Puree until smooth.
  5. Season it with salt and pepper and serve it with the hot crusty bread
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This recipe was contributed by shasha on 18 Apr 2002

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