Apr 26, 2009

Pumpkin and Spring Onion soup

Pumpkin is a kind of sweeter in taste but they are very low in fat and low calorie vegetable, also they are a rich source of potassium. And they are good anti-oxidants with beta-carotene in them. Pumpkin was sitting in my fridge for more than a week. Before expire, I decided to make a soup with spring onion. Let’s start the recipe.

Spring Onion

This is my first entry for Click event by Jugalbandi.

Pumpkin - 2 cups, cubed
Spring Onion - 1 cup, chopped
Cumin seeds - 1/2 tsp
Black pepper powder - 1 tsp *
Ginger- 1/2 tsp, minced
Coconut milk-2 Tbsp
Salt *


Heat the pan mildly and cook the pumpkins until tender (with the lid on). Mash the pumpkins and set aside, heat the oil in a large pan, add cumin seeds when it starts to sizzle add ginger and spring onion. Stir for 3 - 4 minutes, add water (depending on required consistency) and all other ingredients and bring it to boil. Optionally garnish with spring onion, mint and add a dash of ground black pepper.



  1. Hi Kalai, thx for stopping by my blog. love your click and love your mango thokku recipe too :)

  2. Vibaas,Thx for dropping by my blog and the comments.

  3. gorgeous soup. thanks for your CLICK entry.

  4. looks absolutely delicious, smooth and comforting:)

  5. Love your presentation!
    Lori Lynn

  6. glad you tried it again and got it perfectly!

  7. Wow!!!! Looks like you are marvel in cooking and photography!!!!!

  8. I'll try to cook it. Thanks for sharing. Monty-desconec@place.

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