Pumpkin Radish Soup with a blend of Amla, Ambi(Kacche Aam) and bay leaf in a simple home made way. It can be served with garlic bread or bread toasted to make it a healthy evening meal. This is a quick and simple recipe and the combination of pumpkin and radish is Superb not just in taste but also for people looking for a Low-calorie food item. Both have loads of fibre and are packed with nutrients like Vitamin A, C. They aid in weight-loss too. Radish helps in lowering cholesterol. Ambi is added for the tangy flavour. Its available in summers.
How useful was this post?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this post.
As you found this post useful...
Follow us on social media!
We are sorry that this post was not useful for you!
Chop all the vegetables in large dices.
Heat Ghee in a pressure cooker. (This is optional step and I have skipped this) Add bayleaf. Simmer the gas and saute it. You will get aroma of bayleaf and can cook for one min (till the raw aroma subsides)Add all the chopped vegtables (pumpkin, radish, amla and ambi). Add Water. Add Salt to taste.
Give it two whistles on full flame and simmer for five min.
Once it cools down, take out bay leaf.
Blend the ingredients with hand blender or in a jar.
Sieve it in a pan. Add bayleaf.
Boil it for three min (add more water as per the consistency you want). Add Black Pepper.
The pumpkin soup is ready.. serve it hot with breads !!
We can add garlic and onion but I feel that adding onion and garlic in every recipe makes it redundant and moreover some veggies taste better without them else we cant appreciate the original taste of those veggies.