As it turned out, I had diced pumpkin sitting in my freezer for a while now. I have been on the look out for recipes using pumpkin, other than the conventional pumpkin pie or pumpkin halwa. I tried my hand at pumpkin roti but that didn't turn out too well. Next in the quest was this soup. It's not a conventional soup like the manchow soup or the corn soup. It has a thick consistency & a mild flavor. Since I normally like spice in my food, I took the liberty of adding a pinch of red chili powder. I must say, it worked amazing for me. But you can easily skip it if you don't like it.Preparation time: 30 to 40 minutes
Pumpkin - 250 gms, peeled & diced
Onion - 1
Ginger garlic paste - 1 Tbsp
Oil - 1 Tbsp
Salt - to taste
Black Pepper powder - 1 tsp + additional for garnish
Red chili powder - a pinch (optional - if you would like the soup spicy)
Vegetable/ chicken stock cube - 1
Corn flour - 1 Tbsp
Butter - 1 Tbsp
Water - as needed
Spring onion / mint leaves - for garnish
A pressure cooker
A food processor/ blender
- Heat oil in a pressure cooker. Add chopped onions & ginger garlic paste. Sauté well.
- When the onion becomes soft, add diced pumpkins and sauté 2 minutes. Add pepper powder, red chili powder, water and salt to the pumpkin. Cover and cook until the pressure cooker whistles twice. Keep aside to cool.
- Blend cooked pumpkins in a food processor or blender and make a puree. (Blend it in 2 or 3 batches in order to prevent spillage.)
- Heat the blended puree in a sauce pan in a low heat.
- Dissolve the chicken or vegetable stock cube in one cup of warm water and mix well.
- Add this to the pumpkin mix
- Dissolve the corn flour in 1 cup of water & add this to the pumpkin, stirring continuously to prevent lumps forming.
- Add butter for taste and mix well.Taste the Pumpkin Soup and add salt if required.
- Wait for the soup to thicken slightly & then turn off the heat.
- Garnish with pepper powder and chopped spring onions or mint leaves.