The temperature is dropping and this is the time you craved for some warm and delicious soups. Soups are not just delicious, it is full of nutrient and filling. We bring you an easy recipe for roast pumpkin soup shared by co-owner of MAIA, Sejal Shah, along with the recipe for farali patties. Pumpkin soup is a perfect diet meal as it is low in calories. This nutritious soup boosts your energy and improves your bone and eye health. Farali patties are the ideal combination with the soup. So, here are the recipes. (ALSO READ Snacks for Kids: 5 Healthy After-School Snacks that Your Kids Will Love). Also Read - Egg Noodles Recipe: Follow The Steps And Prepare This Delectable Noodle Dish at Home
Roast Pumpkin Soup
No. of Portions: 4 Also Read - Egg Kheema Masala Recipe: Do Try This Kheema Dish And Enjoy With Friends And Family
Ingredients: Also Read - Provide Food & Monetary Support Urgently to Starving 1.2 Lakh Sex Workers: SC Directs States
Yellow Pumpkin: 1.25 kg
Garlic: 15 gm
Ginger: 15 gm
Sage: 05 gm
Onion: 200 gm
Leeks: 100 gm
Celery: 100 gm
Carrots: 100 gm
Thyme: 2.5 gm
Pumpkin Seeds: 20 gm
Butter: 50 gm
Cream: 125 ml
Oil: 100 ml
Black Pepper: 10 gm
Mustard Paste: 15 gm
Peeled pumpkin. Marinate the peeled pumpkin with chopped garlic, ginger, oil, salt, thyme,
sage, onion and carrots.
Prepare 250 ml vegetable stock with vegetable trimmings, black pepper and bay leaf
Slow roast the mixture at 130 C for 1 hr.
In a pan melt half the butter and add the sliced leeks and celery.
Add the roasted pumpkin mixture and sauté for a couple of minutes.
Season with salt and black pepper (powdered).
Cool the entire mixture and blend to a fine puree. Strain and heat with 500 ml of vegetable stock.Season with salt and black pepper.
Finish with remaining butter and cream.
Add the Mustard Paste and Serve hot with micro greens and toasted Pumpkin Seeds
No. of Portions: 4X 4 pcs
Potato: 500 gm
Sabudana: 40 gm
Green Chilies: 10 gm
Coconut Grated: 60 gm
Pomegranate: 50 gm
Ginger: 20 gm
Garam Masala: 2.5 gm
Chai Masala: 2.5 gm
Coriander: 45 gm
Salt: 20 gm
Tamarind Chutney: 50 gm
Bread Crumbs / Bread: 50 gm
Rice Flour: 50 gm
Lemon: 35 gm
Oil: 150 – 180 ml (For frying)
Boil Potatoes in salted water. Peel and Cool (keep one aside).
Mash and combine with Half the chopped chillies, half the ginger, boiled sago, bread crumbs
and rice flour. Season with garam masala
Chop Coriander and combine with, Pomegranate, grated coconut, chopped green chilies,
Chopped ginger, salt, lemon juice and chai masala.
Create roundels of the potato mash and stuff with coriander and pomegranate mixture. Deep fry.
Combine the remaining potato with the tamarind chutney and thin down with a little water.