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.
Ingredients:

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 *

Directions:

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.