DIY/Homemade Cream Of Soup Mix / Condensed Soup Mix

This is a super delicious and easy way to make your quick creamy soup.  Just mix this in milk or water and you will have creamy soup ready in minutes.

250 Ml Cup measurement

Ingredients 
1 Cup Level Dry Milk Powder - I used Full Cream
3/4 Cup Level All-Purpose Flour
1 Tablespoon Dehydrated Onion Flakes -Homemade

¼ Cup Level Potato Starch 
¼ Teaspoon Heaped Dried Herbs 
¼ Teaspoon Heaped Dried Thyme
¼ Teaspoon Heaped Dried Basil
¼ Teaspoon Heaped Dried Parsley

 ¼ Teaspoon Heaped Black Pepper powder 

Method

In a blender add all the ingredients and just pulse it once or twice.

When you are ready to make your condensed soup mix 1/2 Cup level of the mix  for Cream of Mushroom Soup

My Notes

 Label and store this in the refrigerator.  It stay's good for months.

To Make it Gluten free use Gluten Free All Purpose Flour.
To Make this Vegan / Dairy Free, use Coconut Milk Powder instead of Milk Powder,
If you do not have Potato Starch Powder then use Corn Flour Powder

Labels : Full Cream, Milk powder, Potato Starch, Soup, Dehydrated, Onion Flakes, Dried Herbs, Thyme, Basil, Parsley, Vegan, Gluten free

Roasted Red Pumpkin Hummus - Vegan & Gluten Free#FantasticalFood

In India we get three types of Pumpkins, Ash Gourd( Petha or Winter Melon), White Pumpkin ( Lauki) and Red Pumpkin ( Lal Bhopla /Kaddu).

This Red Pumpkin Hummus is finger licking and really really super delicious. The cumin and thyme give such a earthy flavor to this hummus.  You must try this.

Makes 1 Cup
Ingredients  
½ Cup Packed Roasted Red Pumpkin Puree
½ Cup Boiled Chickpeas
2 Tablespoons Tahini Paste - Homemade
1 Clove Garlic
A Tablespoon of Lemon juice or according to taste
2 Tablespoons Olive oil

½ Teaspoon Fresh Thyme Leaves
¼ Teaspoon Roasted Cumin powder
Salt to taste

A Dash of Smoked Paprika

Method

Preheat oven to 180°C. Cut the pumpkin into small cubes, and place them on a baking tray. I roasted 500 grams of  pumpkin, with the peel,  with just a drizzle of oil to grease  the tray and the pumpkin. 

Roast them for about 30 to 35 minutes. See they are perfectly done.

Once the pumpkin is done  I used ½ cup of puree packed. 

In a blender add all the ingredients  and blend until smooth.  Remove this on to a bowl, 

drizzle olive oil and sprinkle  of smoked paprika.  Enjoy

This hummus is soo..oo addictive. You just can’t stop eating it , felt sorry for make such a small quantity .  Will make this again. Had it  this for lunch.. so delicious!

Lables : Oven Roasted, Red Pumpkin, Hummus, Chickpea, Tahini, Thyme, Fantastical Food Fight, Chutneys & Dips, International Cuisine, Vegan, Gluten free, Healthy
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