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Red Pumpkin Soup

Ingredients

1/2 Kg Red Pumpkin
1 Small Potato
1 Medium Onion
2 Flakes of Garlic
1Tbsp Butter
1 Cup Low-fat Milk,
Ground nutmeg, a pinch,
Freshly ground Black Pepper
Salt to taste
Chopped parsley for garnishing.

Method:

1. Wash, remove the skin and the seeds from the Pumpkin, and cut into cubes.
2. Wash the potato and cook it separately with the pumpkin cubes in a pressure cooker.
3. Remove the skin of the cooked potato and chop it into cubes.
4. Chop the onion lengthwise. Chop the garlic finely.
5. Heat butter in a saucepan and add garlic, fry for a minute on a slow fire without browning. Then add the chopped onion, fry till light brown.
6. Next add the cooked pumpkin and potato cubes, fry for 2 minutes. Then grind the pumpkin mixture into a fine paste.
7. Transfer the ground paste back to the saucepan, add some water, salt, pepper and nutmeg powder. (If you like it, you may add a little paprika for taste)
8. Boil for a minute, add cold milk and bring it to a boil.
9. Serve hot in a bowl garnished with butter & chopped parsley along with green salad and bread.