Pumpkin and Mixed Vegetable Soup

Every once in a while, I find that I have to cook for just myself. Either S isn't home for dinner or he's traveling. I don't like to cook up a storm on those days unless I have friends coming over. Soups come to my rescue at such times. I don't believe in there being the "right weather" for soup. There isn't a right weather for rice or rotis, so why single out soups.

I had some chopped yellow pumpkin in the freezer. I decided to make pumpkin soup with that. But I also noticed some mixed vegetables. It was too small a quantity to be used anywhere else, so I decided to add them to the soup.

1 cup Pumpkin, diced

1/2 cup Mixed Vegetables, chopped (Carrots, Beans, Peas)

1 tsp Olive Oil
1 large Onion, chopped
1/2 cup Milk
1/4 tsp Parsley
1/4 tsp Basil

1/4 tsp Chilli Flakes

1/4 tsp Garlic, chopped
Salt and Pepper to taste

Heat the oil in a pressure pan and add the onion. Fry till the pieces turn translucent. Add the pumpkin pieces and fry for 1-2 minutes. Add the chilli flakes, basil, parsley, and garlic. Add the mixed vegetables along with some salt and a little water. Cover and cook for 2-3 whistles.

When cool, blend the vegetable mixture in a liquidizer with a little milk. Transfer this to a vessel and add the remaining milk and bring to a boil. Season with salt and pepper. Enjoy this soup as it is, or with some toast to make it a complete meal!