How to make Tomato and Pumpkin Cappuccino -
Tomatoes and red pumpkin cooked together, blended, topped with milk froth.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tomatoes (टमाटर), Red pumpkin
Cuisine : Indo-Italian
Course : Soups
For more recipes related to Tomato and Pumpkin Cappuccino checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Broccoli and Toasted Almond Soup Thai Chicken and Mushroom Broth Chicken Noodle Soup Vegetable Clear Soup
Tomato and Pumpkin Cappuccino Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tomato and Pumpkin Cappuccino Recipe
Tomatoes 3 medium
Red pumpkin peeled, quartered and sliced thinly 250 grams
Milk 1 cup
Oil 1 tablespoon
Bay leaves 2
Salt to taste
Crushed black peppercorns to taste
Method
Step 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.
Step 2
Roughly chop tomatoes and add. Mix well, cover and cook for 8-10 minutes.
Step 3
Place milk in a frother, cover and heat it till it becomes frothy.
Step 4
Discard bay leaves from the tomato-pumpkin mixture and strain. Cool the vegetables to room temperature.
Step 5
Put the vegetables into a blender jar and blend into a smooth puree.
Step 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.
Step 7
Pour the soup into individual cups. Top with the milk froth and sprinkle crushed peppercorns on top.
Step 8
Serve piping hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
