21 March 2013

Creamy Baby Pumpkin Soup

Whole pumpkins are baby pumpkins that are very sweet and creamy. One of the food that can be introduced even to toddlers of 6 months and up.
Pumpkins are jam-packed with the best nutrition. They are loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value. Pumpkins are wonderfully low in fat, low in calories but high in fiber. (Source: http://wholesomebabyfood.momtastic.com)

The pumpkin soup is very filling. Best enjoyed piping hot with dry toast.


Baby pumpkin – 1
Potatoes – 2 or 3

Garlic – 3

Oregano (seasoning) – 1 tsp
Pepper – to taste

Salt – to taste

Peel the skin of the baby pumpkin and dice it into cubes (no need to remove the seeds). Peel and dice the potatoes. *Celery can be added but it is optional. Celery gives a sharp taste to the soup and considered a boon for dieters.  Add all the vegetables with garlic and pressure cook. Once the pressure is released, mash using a hand blender or mixer grinder. Add oregano seasoning, pepper and salt according to taste.

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