Sunday, 8 December 2013

Pumpkin Soup

Staying healthy has become an important factor in today's lifestyle. We hardly realize how fast time flies. From morning till evening, all that we do is perform our mundane duties without thinking for a moment about the duty we owe to our body. There will be only a handful of people who can manage to squeeze in some time for themselves and can hit the nearby gym or some fitness classes. For the rest, it's only the weekend (if they can manage time with their family). Having said that, eating healthy is another important aspect of staying healthy. Today's recipe is a step towards eating healthy food. Pumpkin is one such vegetable which many people find very yucky to eat and very conveniently avoid eating it. As a result, the nutrients and goodness of this poor vegetable go waste. But now no more! 

500 gms pumpkin, cubed
2 cloves garlic, chopped
1 medium onion, chopped
200 ml milk
4-5 cups chicken stock
1 tbsp olive oil
1 bay leaf
A pinch of cinnamon
Salt and pepper to taste

In a deep bottom pan, add olive oil and fry the onions and garlic till fragrant and golden brown. Add the  cubed pumpkin pieces and fry for 3-5 minutes until browned. Add the chicken stock and bay leaf and cook covered until the pumpkin is tender. Remove from heat. Drain the stock and keep aside and blend the pumpkin to a smooth paste. Return to the pan and add the stock and milk. Bring to a boil and slightly thicken, if necessary. Season with salt and pepper and a pinch of cinnamon. Simmer for 2-3 minutes and remove from heat. Serve with a delicious toasted garlic bread.

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