Pumpkin Avocado Noodle Soup

For a long time, I am experimenting on cooking dinners without "white" rice.
White rice is a good source of Vitamin B and iron. Unfortunately, this important food source is usually eaten  in its least nourishing form - that is, milled and polished to remove the bran and germ,which contain valuable nutrients.
This blog and my upcoming blogs will contain the results of my experiments.

The pumpkin avocado soup is a powerhouse of antioxidants and vitamins.
Pumpkin fruit is a good source of Vitamin A, B-6,Vitamin C and Vitamin E.It provides the necessary minerals like copper,calcium and phosphorus.
Avocado is a best fruit source of Vitamin -E .It reduces cholesterol, aids in eye- health and better nutrient absorption.
The spices I have used - Rosemary ,Black pepper ,cinnamon and Thyme - are among the seven super spices that everyone should have in their spice rack.
Rosemary is full of antioxidants . Using Rosemary in combination of thyme increases the health benefits.
Thyme is famous for its antimicrobial properties. It serves as a digestive aid.
Cinnamon keeps cells safe from oxidative stress and dangerous free radicals.

I made baked chick peas and cracked wheat pilaf along side as we use soups as starters.

But I was surprised and excited that the soup alone was filling and served as a easy and healthy dinner.
I make no compromises when it comes to taste and yes, It was yummy as I expected.
My kiddo loved it and hope you will too!

Note: Feel free to experiment with measurements.

Ingredients :

Pumpkin pieces - 1.5 cup
Avocado - 1 small
Lemon - 2 tea Spoons
Noodles  - Handful (optional)
Chopped Coriander
Baby corn - 1 cup
Tomato puree - 1 cup
Red bell pepper - 1/2 cup
Green chillies - 2 finely chopped

Garlic - 1-2 cloves finely chopped
dried Thyme - 2 pinches
dried Rosemary leaves - 1 pinch
Black pepper - 1 teaspoon
cinnamon - 1 pinch - optional
Bay leaf - 1
paprika powder - 1 teaspoon
salt - I used Himalayan pink salt for a smokey flavor

Procedure :

Cut pumpkin pieces , and microwave for two minutes
Heat a medium sized pan on stove and add one spoon of olive oil .
Add garlic pieces, Thyme, Rosemary leaves,Bay leaf and saute for 30seconds.

Add baby corn pieces,red bell pepper and the pumpkin pieces and cook them  for 3 minutes.
Add the tomato puree .
Let it mix well with the vegetables .
Now, remove the pumpkin pieces from the pan, put aside and let cool.
Puree the avocado,  pumpkin pieces with lime juice.
Pour the mixture in to the pan, add some water depending on the consistency.
Now add the noodles  and paprika powder.
Let everything simmer for five minutes.
Garnish with coriander  and sprinkle salt.
Top it with green chillies.
Serve.