Pumpkin 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.

Ingredients:
1/4 kg Red pumpkin sliced
1 Onion sliced
2-3 Cloves
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.

Method:
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.

Source: http://simpleindianrecipes.com/Home/PumpkinSoup.aspx

Capsicum Soup

Ingredients

Capsicum - 1 (red or green)
Onion - 1 small or 1/2 medium
Garlic - 2 cloves
Tomato - 1/2
Green Chillies - 2
Cilantro - handful
Chicken/ Veg Stock - 2 cups
Ground Pepper - as needed
Roasted Cumin Powder - 1/2 tsp
Salt - as needed
Olive Oil - 2 tsp
Cream - 1/2 cup (optional)

Method
1. Heat Oil in a pan, saute the garlic and onion for a minute.
2. Add the capsicum (bell pepper), tomato, green chillies and Cilantro and cook till the capsicum becomes soft. Switch off.
3. Puree the mixture using a hand blender or a mixie. Strain the pureed mixture to remove the seeds and skin. (Some people like to continue without straining but the texture will be different. This step is a must to get a smooth and creamy soup.)
4. Add this strained soup back to the pot and add the chicken/ vegetable stock to it. Switch on the stove.
5. Add required salt, cumin powder and required pepper powder. Bring the soup to a boil.
6. Add the cream to the soup to thicken it. Alternatively, mix little corn flour with some water and add to the soup while boiling.
7. Simmer for another 5 -10 minutes and switch off.
8. Garnish with heavy cream, crutons, toasted bread piece, fresh herbs etc according to your taste and imagination.

Source: http://simpleindianrecipes.com/capsicumsoup.aspx