Tomato and Pumpkin Cappuccino

Main Ingredients	Tomatoes, Red pumpkin
Cuisine	Indo-Italian
Course	Soups
Prep Time	0-5 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Tomato and Pumpkin Cappuccino

• 3 medium Tomatoes
• 250 grams Red pumpkin peeled, quartered and sliced thinly
• 1 cup Milk
• 1 tablespoon Oil
• 2 Bay leaves
• to taste Salt
• to taste Crushed black peppercorns

Method

1. Heat oil in a non-stick pan, add bay leaves, pumpkin, salt and crushed peppercorns, toss and sauté for 1 minute. Add 3 cups water, cover and cook.
2. Roughly chop tomatoes and add. Mix well, cover and cook for 8-10 minutes.
3. Place milk in a frother, cover and heat it till it becomes frothy.
4. Discard bay leaves from the tomato-pumpkin mixture and strain. Cool the vegetables to room temperature.
5. Put the vegetables into a blender jar and blend into a smooth puree.
6. Heat a non-stick pan, pour the puree into it and stir. Add salt and crushed peppercorns, mix and simmer for 3-4 minutes. Strain the soup.
7. Pour the soup into individual cups. Top with the milk froth and sprinkle crushed peppercorns on top.
8. Serve piping hot.

Nutrition Info

Calories	391
Carbohydrates	31.1
Protein	12.6
Fat	24.1