Recipe

Creamy Pumpkin Soup

Prep Time
40 minutes
Cook Time
30 minutes
Servings
3-4 servings

Pumpkin has been a favourite to Indian dishes. Switch it up a bit and prepare this creamy pumpkin soup.

Ingredients
  • 250 gm red pumpkin, with skin (keep seeds for garnish)
  • 1 large onion, thinly sliced
  • salt to taste
  • 1 ½ cups medium thick coconut milk
  • black pepper to taste
  • water
Method
  • Chop the red pumpkin into large chunks. Do not peel the pumpkin.
  • Thinly slice the onion. Sauté the onions with a pinch of salt in a wok.
  • Add the red pumpkin chunks.
  • Add just a little water for the vegetables to cook without browning.
  • Cover and leave to cook until the onions and pumpkin are soft.
  • You can add lemongrass or kaffir lime leaves at this point if required.
  • Blend the vegetable mixture into a smooth paste, retaining the water released from the cooking, if any. Do not strain.
  • Pour the blended mixture back into the cooking vessel to heat.
  • Just before serving, remove the soup from the heat and add the coconut milk.
  • Do not allow the soup to boil once you have added the coconut milk.
  • Pour as much milk as required, depending on the desired creaminess and thickness of the soup.
  • Add crushed black pepper.
  • Garnish with parsley or roasted pumpkin seeds.
  • Marinate the pumpkin seeds in lime juice and salt, and then bake in the oven until seeds are crisp and toasted.
  • Sprinkle as a garnish to the soup.
  • This creamy soup is delicious served either hot or at room temperature.
  • Can also be served chilled.

 

To know more, please visithttps://sharan-india.org/

 


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