23 November 2015

Pumpkin Oats Soup

             One can feel the chill in the air, turn of the season - warm clothes, warmer food... The time of the year when soups are a more welcome appetiser to stimulate the palate. Another one to add to my soup repository and one for the 15th #FoodieMonday #BlogHop, a simple Pumpkin soup spiced up with Masala Oats!! Oats acts as the natural thickener here, avoiding the use of cornstarch...


Ingredients : (Serves 3-4)

Red Pumpkin - 250 gms
Saffola Masala Oats (Veggie) - 3 to 4 tbsps
Boiled corn - 1/2 cup
Water - 3 cups + 1 cup
Salt to taste
Crushed Black Pepper


1. Peel and de-seed the pumpkin and cut into rough chunks. Grind to a fine paste using 1 cup water.

2. Transfer a portion of this paste to a sieve (** - See notes). Using the remaining 3 cups water, extract the juice into a thick-bottomed saucepan.  

3. When you feel the pumpkin paste has little moisture left, add the masala oats, salt to taste, crushed black pepper and start stirring on medium heat. 

4. After about 4-5 minutes, add the boiled corn. When the soup starts to thicken (after about 7- 8 minutes), remove and let cool a bit. If you want the soup thicker, add some more oats.
Serve warm garnished with coriander leaves and soft bread, croutons or bread sticks.

** - Do not use a fine sieve, use one with a wider mesh so a little fiber also goes through along with the pumpkin juice