Spinach Pumpkin Soup

Blanch the spinach. Blend into a smooth puree and keep aside.

Now put tomatoes, carrots, pumpkin and beans in a pressure cooker with half cup water and cook for 2 whistles and 10 mins on low flame.

When the steam from pressure Cooker is released naturally, open it, peel the dkin off tomatoes, remove the excess water and add spinach. Blend into a smooth puree.

Now heat the puree in a pan, add sweet corn, paneer/ tofu peices and salt and pepper to taste. Serve hot!