Pumpkin-Zucchini Spaghetti Soup

This is a smooth, creamy and flavorful soup perfect during fall when pumpkins are available in abundance. We had this for dinner along with breadsticks.It has spaghetti in it and is quite filling.

Ingredients (Serves 2)

Onion - 1 medium sized
Tomato - 1 medium sized
Carrot - 1
Pumpkin - 2 cups cubed
Zucchini - 2
Garlic - 3 cloves
Ginger - 1/2 inch chopped
Chilli powder - 1 teaspoon
Cumin powder - 1 teaspoon
Dry oregano - 1/2 teaspoon
Rosemary - 1/2 teaspoon
Dry basil - 1/2 teaspoon
Bay leaf - 1
Sugar - 1 teaspoon
Spaghetti - 15 strands
Red Wine Vinegar - 1 teaspoon
Olive oil - 2 spoons
Vegetable stock / water - 5 cups
Salt and pepper
Fresh Parsley to garnish

Directions

Heat the oil in a saucepan and add the chopped garlic, ginger and onions.Cook till they turn translucent. Then add the chopped carrot, salt and pepper. Cook for about 3 minutes.

Add the chopped tomato, chilli powder, cumin powder, sugar and dry herbs (oregano, basil, rosemary).Stir well unitl everything is combines. The herbs are optional.They can also be replaced by any other herbs of your choice.Cook for 3 more minutes.

Add the bay leaf,chopped zucchini and vegetable stock/water. Bring the mixture to a boil. Cover the saucepan and allow it to simmer for about half an hour.

Remove from heat and allow to cool.Fish out the bayleaf and blend all the ingredients together.Strin the soup if required.

Bring back the strained liquid to the saucepan.Add the spaghetti to the soup and simmer for about 10 minutes or unitl the spaghetti gets tender and al dante.

Garnish with fresh parsley and serve hot with breadsticks.

Sending this to AFAM: Pumpkin hosted my Madhuram and No Croutons Required: Vegetarian Soups hosted by Lisa

And also to WTSIM # 20 for the love of gourds hosted at Cook Sister.

and Inthe Bag :Pumpkin

Sending this to Healthy Inspirations Event - Soups