Pumpkin & Oats Soup

4 from 1 vote

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Pumpkin - oats soup is a silky textured nutritious soup prepared using veggies and oats. This creamy and delicious soup can be served as breakfast along with a wheat bread toast or croutons. Veggies and oats are pressure cooked and blended into smooth puree is further cooked along with salt and pepper to get a silky and tasty soup. If you are bored of having oats in a porridge form or oats haters, include it in such a soup and enjoy diet friendly meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsBreakfast, Brunch, Soup
CuisineSoups
Servings 2
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Ingredients
  

  • 1 1/2 cup Pumpkin grated
  • 1/4 Cup Oats
  • 1 Carrot chopped
  • 2 Tomatoes chopped
  • 1/4 teaspoon Cumin powder / Jeera powder
  • 2 tablespoon Masoor dal
  • 1 Bay leaf
  • Salt
  • 2 cup Water
  • 1/4 teaspoon Pepper powder Adjust according to taste bud
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Instructions
 

  • Add grated pumpkin in a pressure cooker along with chopped carrot, tomatoes, oats, masoor dal, bay leaf and cumin powder.
  • Add 2 cups of water and pressure cook it for 5 - 6 whistles.
  • Once done, switch off the flame and cool it.
  • Once the pressure gets released, open the lid, remove the bay leaf and blend the pumpkin mixture into smooth puree.
  • Add half cup of water to a pumpkin puree and boil it again for 5 minutes by adding the required amount of salt and pepper powder.
  • Transfer it to a soup bowl and serve hot with wheat bread toast or croutons.

Notes

  • I usually don’t strain the soup unless it is necessary, so straining can also be done in this soup to avoid the tomato skins.

Please appreciate the author by voting!

4 from 1 vote
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Priya Satheesh
Priya Satheesh

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