A creamy, filling, and delicious soup made with Farmley Makhana and pumpkin, perfect for those who enjoy a rich and flavorful dish.
Ingredients
Main Ingredients
- 1cupFarmley Makhana
- 1/2cuppumpkin (peeled & chopped)
- 1cupmilk or coconut milk
- 1/2tspsendha namak
- 1/2tspblack pepper
- 1tspghee
Nutrition (per serving)
Calories
243.0kcal (12.15%)
Protein
8.0g (16%)
Carbs
27.0g (9.82%)
Sugars
6.0g (12%)
Healthy Fat
5.0g
Unhealthy Fat
7.0g
% Daily Value based on a 2000 calorie diet
How to make Creamy Makhana & Pumpkin Soup
Preparation Steps
Take the Farmley Makhana and grind it into a fine powder.
Boil the pumpkin pieces until soft and blend them into a puree.
Heat ghee in a pan, add the pumpkin puree, and stir well.
Add the makhana powder, milk, salt, pepper, and cumin powder.
Simmer for 5 minutes until creamy. Serve warm!
Nutrition (per serving)
Nutrition (per serving)
Calories
243.0kcal (12.15%)
Protein
8.0g (16%)
Carbs
27.0g (9.82%)
Sugars
6.0g (12%)
Healthy Fat
5.0g
Unhealthy Fat
7.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Garnish with roasted makhana for extra crunch.
FAQS
Can I use a different type of milk?
Yes, you can use any type of milk, including almond milk or soy milk, for a dairy-free option.
How can I make this soup spicier?
You can add chillies or chilli oil after cooking for an extra kick.
Is this soup suitable for vegans?
Yes, if you use coconut milk instead of regular milk, this soup is vegan-friendly.
How long can I store the soup?
You can store the soup in the refrigerator for up to 3 days in an airtight container.
Can I add other vegetables to this soup?
Absolutely! You can add vegetables like carrots or sweet potatoes for added flavor and nutrition.
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Rakovine Apao
(@thatpetitefoodie)
Nutritionist Enroute Dietitian| Recipe Curator Using Shortcuts in cooking is a MUST ☺️💅 Delhi 🇮🇳 📍 Nutritionist Enroute Dietitian| Recipe Curator Using Shortcuts in cooking is a MUST ☺️💅 Delhi 🇮🇳 📍...
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