Poosanikkai Soup

Poosanikkai/Ash guard/Winter melon soup with a touch of coconut milk. This is a great vegetable for weight loss and to control diabetes.

It a body coolant and can be consumed in juice form in summer. But in winter you definitely want to cook and consume it warm. I haven't strained them in order to make use of all the nutrients. Avoid coconut milk for a more healthy recipe.

Preparation Time :10 mins | Cooking Time :20 mins | Serves: 4

Ingredients:    

White pumpkin - 2 lbs/1/2 kg (approx)

Green Chili - 3

Ginger - 1 inch

Coriander leaves/Cilantro - a small handful

Onion - 1 small

Coconut milk - 1 cup

Butter - 1 tbsp (can substitute for olive oil)

Pumpkin seeds - for garnish

Croutons - for garnish

Salt 

Pepper

Method:

• Dice the pumpkin, chop the onions and cilantro, julienne the ginger and slit the chili.

• In a soup pot add the butter. Fry the ginger until the aroma comes out.

• Keep adding the ingredients one by one, except coriander leaves.

• Close and cook for 15 mins.

• Add the coriander leaves. Cool them and grind in a blender.

• Pour them back in the soup pot, add salt and bring it to boil. Switch off.

• Add the coconut milk to the soup.

• Need not boil after you add the coconut milk. Just mix them all together.

• Serve hot with black pepper, pumpkin seeds and croutons.