- recipe by Raji Ramakrishnan submitted on 09-14-2012
(Poosanikai Soup, Kaddu ki Soup, Mathanga Soup)
High Carotenoids Content – Pumpkins owe their bright orange color to the high amount of carotenoids present in them. Carotenoids assist in staving off the free radicals in the body, and help in preventing premature aging, cardiovascular diseases and other infections. They are also high in Lutein & Zeaxanthin which protect the eyes against free radical damage and prevent formation of cataracts and degeneration of the eye tissues.
Protein – Pumpkin seeds also known as Pepitas are a rich source of protein. One ounce of pumpkin seeds contains approx. 7 grams of protein. Their oil is high in phytosterols or plant-based fatty acids and their chemical composition is the same as cholesterol. Phytosterols can replace cholesterol in the body, and help in reducing the blood cholesterol levels.
Essential Fatty Acids – Pumpkin seeds are a rich source of essential fatty acids, which have numerous health benefits. From providing protection against serious health diseases such as high blood pressure, arthritis and cancer to promoting healthy skin and improving brain power, essential fatty acids present in pumpkin oil offer several health benefits.
Vitamin A – Pumpkin is a rich source of Vitamin A. Regular consumption of pumpkin (both seeds and flesh) can promote the health of your eyes and boost your immune system remarkably.
1/4 kg Red pumpkin sliced
1 Onion sliced
1 Small piece of ginger
1 cup Coconut milk (i used fresh coconut milk)
1 cup Water
2 tsp Butter
Salt, Black salt, Roasted cumin powder as per taste.
1. Wash and remove the skin of pumpkin and slice it.
2. Peel the oninon and slice it
3. Add butter in a kadai, add the cloves, saute for a minute.
4. Add onionS and saute till it changes the colour little bit
5. Add pumpkin slices and saute the same with little salt till soft.
6. Allow to cool. Grind it in mixer with 1 cup of water.
7. Transfer it into a kadai and boil the same. Check the salt,if required add more.
8. Add black salt, roasted cumin powder and the coconut milk.
9. Mix well and remove from the gas. Do not boil after adding coconut milk. Consistency should not be watery.
Serve with chopped pudina (mint) leaves.