Apple is an important source of Vitamin C and is beneficial for all age groups.

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This soup is very good source of beta carotene and vitamin c. this also provides protein and calcium. Heart and diabetic patients should avoid the cream in it.

Ingredients:

30 gm butter

1 large onion chopped

2 tbsp ground coriander

1 large potato, peeled and chopped

500 gm pumpkin, peeled and chopped

750 ml vegetable stock

1.4 tbsp grated nutmeg

125 ml double cream

Chili powder

Fresh herb for garnish

Procedure:

Melt butter in a large saucepan over moderate heat. Add onion, stir in coriander and cook for 3 min. Add potato, pumpkin, vegetable stock and nutmeg. Cook until tender. Transfer the vegetables and 375 milliliters of the stock to a blender of food processor and puree until smooth. Add cream and blend for a further 30 seconds. Stir puree in to remaining stock in the pan. Reheat soup and garnish with ground chili and chopped herbs.