Pumpkin & Moringa Soup
Ready in 15 minutes, this hearty filling soup is a miracle cure for inflammation and is a natural immunity booster.
Why Pumpkin? I hate it, my kids hate it.
Pumpkin or Kaddu usually gets a bad rap. Kids seem to hate it – a hatred which travelled well into my teens in my case. The vegetable has a sweet taste that confused me in savoury dishes, and a slimy texture when prepared in a sabji (one was a pumpkin-gavaar concoction that it still can’t eat).
During my months interning at the Holiday Inn (now Novotel, Mumbai) I was introduced to some realy fantastic ways to prepare this humble vegetable – I discovered that it roasted beautifully, made fabulous pies and desserts, and was the cornerstone of Harry Potters world (ok, I discovered that one much later – but it sure helped me like it a bit more).
Pumpkin and Moringa are True Superfoods
Nutrition school brought a revelation – pumpkin is a low-calorie vegetable thats an abundant powerhouse of vitamin A, Vitamin C and Vitamin E, antioxidants such as leutin, xanthin, and carotenes. vitamins B1, B2, B6, D, and beta carotene; minerals such as copper, potassium, phosphorus, calcium, magnesium. Drumsticks’ fleshy pods and seeds are a great source of oleic acid, a healthy fatty acid which is known to promote heart health. High fibre content means a lower calorie yet filling option so great for weight loss.
My Fit Foodie Solution
One way that I have learned to love this immensely healthy veggie is this amazingly easy soup. Its ready in 15 minutes, and takes no more than a pressure cooker and a stick blender to make. My choice for both these items in the Notes section, and in my post Essential kitchen items for a weight-loss kitchen.
Here’s the recipe:
- Pumpkin 250g
- Drumstick 1 no
- Tomato 1 no
- Pepper Powder
- Water 800ml
- Organic chicken stock cube (optional) or Nutritional Yeast (optional)
- Peel and Cube the Pumpkin, chop the drumstick into 2-3 inch pieces
- Cut the tomato accross its equator in half. When its cooked, you will just have to use tongs to pull off and discard the skin
- Place all the veggies in the pressure cooker with turmeric, salt and pepper. Add the stock or yeast if you choose to use them. Add the water.
- Close the cooker and bring it up to pressure. After one whistle, steam on a low flame for 5- 7 minutes. Switch off. Let the cooker cool
- Open the cooker, remove the tomato skins and the drumsticks. Use a spoon to scoop out the flesh from the sticks and add it back to the cooker. Discard the fibrous cover of the drumstick.
- Use a stick blender to purée the soup. Adjust the consistency if needed.
- Check the seasoning, adjust if needed.
- Serve hot with a large salad or eggs & garlic olive oil pav.
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