LOW CALORIE PUMPKIN SOUP

METHOD:

1. Peel the Pumpkin.
2. Cut it into small cubes.
3. Soak it in Luke-warm water with little turmeric and salt for 20 minutes.
4. After 20 minutes drain the salt and turmeric water and rinse this cut pumpkin with clean water.
5. Cut 2 onions in thin long strips.
6. Crush 4-5 florets of garlic.
7. Chop 1 green chilly into small pieces.
8. Now put these chopped onions in a pressure cooker add a little salt to it.
9. Now keep this pressure cooker on a Gas/Hotplate/Stove (As per availability). Do not close the lid and sauté this onion till it becomes pinkish n soft.
10. Now add crushed garlic, chopped green chilly, pumpkin cubes and half of the milk to this sautéed onion.
11. Sauté everything properly in the same cooker without closing its lid.
12. Now close the lid and give 2 whistles.
13. Turn off the gas/Stove/hotplate after 2 whistles and let it cool.
14. After it gets cool, churn all these ingredients in mixer.
15. While churning add remaining milk, sugar, salt and Dhana-jeera powder to this mixture
16. Make it into a smooth paste.
17. Now reheat this mixture and boil it properly.
18. Garnish it with Coriander leaves.
19. Serve it hot….