Pumpkin - Lotus Seed Soup

Day 2 Week 2 BM #52 - 
Here is a creamy and delicious soup which has been approved by my kids. 

We have tried garnishing it with roasted lotus seeds and they add a different dimension. Addition of heavy cream / milk adds to the richness and creaminess of the soup adding more calories as well :)

Inspiration from here
Ingredients - 

Pumpkin, peeled, cubed 1 1/2 cups
Lotus Seeds/Phool Makhana 1/2 cup
Tomato, chopped 1/2 cup
Garlic pods 1-2
Cloves 3, powdered
Cinnamon Powder a pinch 
Cardamom Powder 1/4 tsp
Salt and Pepper as needed
Oil 2 tsp

Method Of Preparation -


Heat a teaspoon of oil in a pan, roast the lotus seeds until they are crisp. Set aside.

In a pressure cooker or a stock pot, add the pumpkin cubes, roasted lotus seeds, tomato, salt, grated garlic, clove, cinnamon and cardamom powders. 

Add in about 4 cups of water and cook until the pumpkin cubes are tender. 

After the pressure cooker cools, blend the mixture until a creamy consistency is achieved and heat further if needed.

I garnished it with blanched almonds and coriander leaves.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 52.

Also sending it to Srivalli's "Kid's Delight - Creamy Foods" hosted by Chef Mireille.

Preparation Time 30 min 
Makes 4-5 cups