Pumpkin soup

Ingredients

Nicely grated or chopped pumpkin ( Yellow ) into small pieces using carrot grater
Salt
Onions (white or red or pink) - optional
garlic flakes
pattai leaf
cinnamon stick
pepper powder coarse ( we can buy readymade white pepper or grind in our mixie smalll jar(
Butter - olive butter or plain
Cream - fresh - if needed, (whoever likes them)

Method

keep this choppped pumpkin, in a pressure cooker,
once cooked nicely mash and keep using chopper electric

In a sauce pan, add butter, fry garlic, onions, pattai, cinnamon stick -
add maashed pumpkin, cook in low flame till the raw smell disappears
ensure the consistency is thick - not too watery
salt and pepper to be added

Add fresh cream before serving it hot - turkish bread or olive bread can go well with this.

Since this pumpkin is sweet in taste, onions, garlic can add flavour to this soup, pepper powder makes it hot

Yellow pigmentation on this vegetable is also good for health.
It is also an excellent source of many natural poly-phenolic flavonoid compounds such as α and ß carotenes, cryptoxanthin, lutein and zeaxanthin. Carotenes convert into vitamin A inside the body.
Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in reitina of the eyes. Thus, it helps protect from "age related macular disease" (ARMD) in the elderly.
Rich in B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.
It is also rich source of minerals like copper, calcium, potassium and phosphorus