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.
Yield / Serves
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1 1/2 Cups Pumpkin, grated
1/4 Cup Oats
1 Carrot, chopped
2 Tomatoes, chopped
1/4 Tsp Cumin powder / Jeera powder
2 Tbsp Masoor dal
1 Bay leaf
Salt to taste
2 Cups Water
1/4 Tsp Pepper powder ( Adjust according to taste bud )
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.
- 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.
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