Mild Egg and Pumpkin Soup
PakistaniSeniorsDesi eggsEasy
A smooth, mild pumpkin soup with beaten egg stirred in — naturally sweet, soft and soothing for a light senior meal.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs, beaten
- 1 cup pumpkin (kaddu), peeled and diced
- 1 small onion, chopped
- 1/2 tsp salt
- 3 cups water
- 1 tsp oil or butter
- A pinch of cumin powder
Method
- Heat oil in a pan, add the onion and cook until soft.
- Add the pumpkin, salt, cumin powder and water. Cover and cook for 12–15 minutes until the pumpkin is very soft.
- Mash the pumpkin lightly in the pan for a smooth soup.
- Drizzle in the beaten egg while stirring gently.
- Cook for 2 more minutes until the egg is set and serve warm.
Nutrition — estimated per serving
Calories (estimate)140 kcal
Protein (estimate)9 g
Fat (estimate)6 g
Carbs (estimate)11 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Dice the pumpkin small so it cooks quickly and mashes easily. Food safety: cook the egg until fully set. Allergens: contains egg. Substitute: use lauki or sweet potato instead of pumpkin, or add a spoon of dahi at the end for a creamy finish. Nutrition values are estimates based on standard per-egg values.