8. Recipe of the Month

Pumpkin Soup


1. 1 tsp low fat butter
2. 2 tbsp finely chopped onions
3. 3 cups red pumpkin cubes and
salt to taste
4. 1/2 tsp corn flour mixed with 1 cup low fat milk
(99.7% fat-free)
5. 1/2 tsp dried thyme
For The Garnish
6. 1/4 cup grated car rot
7. 2 tbsp finely chopped spring onion greens

How to Make It

  • 1. Heat the butter in a deep non-stick pan, add
    the onions and sauté for 2 to 3 minutes.
  • Add the pumpkin pieces and sauté over a
    medium flame for 3 to 4 minutes, while
    stirring continuously.
  • Add 4 cups of hot water, salt and pepper, mix
    well and simmer for 10 to 12 minutes or till the pumpkin is tender.
    Remove from flame and keep aside.
  • When cool blend ina micxture till smooth
  • Transfer the mixture to a pan add the thyme and milk-corn flour mixture mix well and bring to boil.
  • Serve hot garnish with grated carrots and spring onion greens.


This newsletter is published for free distribution through the Internet for doctors, patients and public for promoting healthy lifestyles.
For enquiries info@jothydev.net.
Please visit: jothydev.net | research.jothydev.com | diabscreenkerala.net | jothydev.com/newsletter