Pumpkin Soup - Creamy

Pumpkins have high nutritional value. Its rich in Vitamins and minerals and it has a lot of antioxidants. If this reason isnt enough, its also a huge filler. So here goes my recipe of Pumpkin Soup.


You will need: 
Pumpkin (Peeled and chopped) - 1 Cup
Onions (peeled and chopped) - 1/3 cup
Garlic (peeled and chopped)  - 2-4 cloves
Cumin/Jeera - 1 tsp
Pepper corns - 1 tsp (or as per your spice levels)
Cinnamon powder - 1/2 tsp
Nutmeg powder - 1 pinch
Salt to taste
Oil - Olive oil/butter - 1 tsp
cream/butter - for seasoning (optional)
Water for cooking the pumpkin
Pumpkin Seeds - 2 tbsp (Optional)


You will have to: 
Heat a pan, add oil, roast cumin and peppercorns.
Add Garlic and onion and roast well.
Add chopped pumpkin and fry for a minute.
Add water and let it cook for 5-8 minutes.
Check if pumpkin has cooked well, if not cook for a few more minutes until the pumpkin is soft and tender.
Let the mixture cool. Blend it in a mixer/hand blender to make it to a fine paste.
Add water to bring this mixture to your preferred soup consistency.
Add salt and boil for 4-5 mins.
Add Cinnamon powder and nutmeg powder.
Add Cream or butter on top to make the soup tastier.
Add roasted pumpkin seeds for a lil crunch

Skill Level: Easy to Intermediate
Serves: 4 people

Preparation time: 15 minutes
Cooking time: 20-30 minutes
Goes well with: Garlic Bread, Toast, or just as it is. 

Tips:
(i) Alternate Cinnamon powder and nutmeg powder with mixed Italian herbs and Basil. And you have a different soup ready. 
(ii) Add cooked green peas to make it creamy and chunky soup. 
(iii) Keep aside a few pieces of pumpkin before blending and add it later while boiling to give the soup a chunky feel. You can add peas and pumpkin together.