Bottlegourd Soup

by Renu Gulati October 9, 2019

Serves: 2

  • 2 handfuls of largely chopped Pumpkin
  • A pinch of salt
  • A pinch of pepper
  • A pinch of hing
  • 1cm of chopped ginger
  • Enough water to just cover the vegetables
  • 1 tsp of oil /ghee
  • 1 pinch of rosemary (optional)

In a pressure cooker or other pan, add oil and fry hing on a low heat till light brown. Then add the vegetables and enough water to just cover the vegetables. Add ginger, salt and pepper.

If using a pressure cooker, use a medium eat and let the vegetables boil for 2 whistles and then switch off. If using a pan, place on a low heat half covered and cook until vegetables are tender.

Let the vegetables cool and blend in a blender. The veg soup is ready.


Add 5 dry roasted cashewnuts when blending

Use other local seasonal vegetables

Blend with fresh herbs

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