Paprika Pumpkin Soup
This hearty soup will make your kids fall in love with pumpkin. The same pumpkin which they initially used to avoid like the plague. From a nutritional standpoint, pumpkin contains many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. They help in building the immune system of kids and also bolstering their overall growth and development.
Serves | Preparation Time | Cooking Time |
4 People | 5-10 Minutes | 20-25 Minutes |
Ingredients
- 2 cups pumpkin
- 1 small onion
- 1 small potato, chopped
- 2-3 tbsp chopped black olives
- 1 tsp paprika
- 1 tsp garlic paste
- 1tsp pepper powder
- 2 tbsp cream (optional)
- 1 tbsp olive oil
- 3 glasses water
- Salt to taste
Method
Step 1
Heat oil in a cooker. Sauté garlic paste, onion and potatoes.
Step 2
Add pumpkin pieces and sauté again for 2-3 min. Add water and let it pressure cook for 10-15 min.
Step 3
Once the cooker cools down, blend the whole mixture and remove in a vessel.
Step 4
Add chopped olives, salt, pepper, paprika and cream.
Step 5
Let the soup boil again for 4-5 mins.
Step 6
Remove in a bowl. Garnish with olives and paprika.
Step 7
You can serve with garlic bread.
Nutritional Information
Serving Size: 1 serving
Calories | 214 | Total Fat | 13.2 g |
Saturated Fat | 1.3 g | Polyunsaturated Fat | 0.9 g |
Monounsaturated Fat | 6.7 g | Cholesterol | 0.0 mg |
Sodium | 1,676.8 mg | Potassium | 555.3 mg |
Total Carbohydrate | 21.1 g | Dietary Fiber | 3.8 g |
Sugars | 5.4 g | Protein | 2.9 g |
Vitamin A | 242.8 % | Vitamin B | 12 0.0 % |
Vitamin B | 6 11.8 % | Vitamin C | 22.5 % |
Vitamin D | 0.0 % | Vitamin E | 6.4 % |
Calcium | 4.7 % | Copper | 10.0 % |
Folate | 7.2 % | Iron | 11.0 % |
Magnesium | 6.2 % | Manganese | 14.3 % |
Niacin | 5.9 % | Pantothenic Acid | 4.7 % |
Phosphorus | 8.0 % | Riboflavin | 10.3 % |
Selenium | 1.4 % | Thiamin | 6.4 % |
Zinc | 4.0 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.