| Pumpkin Soup | |
| Soups are perfect for the rains and what better than a wholesome pumpkin soup in clean-eating style. This no-oil recipe infuses the goodness of herbs with the nutritious red pumpkin. The perfect antidote to keep you warm and healthy and boost your immunity. |
Ingredients
| Pumpkin | 3 cups (with skin and chopped) |
| Onion | 1 medium (chopped) |
| Garlic | 4 medium pods (chopped) |
| Cinnamon Powder | 1/2 tsp |
| Nutmeg Powder | 1/2 tsp |
| Clove Powder | 1/4 tsp |
| Black Pepper | Freshly ground to taste |
| Water / Veg Stock | 3 cups |
| Coconut Milk | 1 cup |
| Dates | 2 de-seeded |
| Pink Salt (Saindhav) | 1 tsp or as per taste |
| Pumpkin Seeds | 1 tsp for garnish (optional) |
| Coriander Leaves | Handful for garnish |
Directions
- Dice the pumpkin into medium-size pieces and steam them.
- Dice the onions and garlic into small pieces.
- Heat a cast-iron skillet or clay pan and sauté the diced onions.
- After a couple of minutes, add the diced garlic and sauté further.
- Keep on sautéing until the onions are translucent.
- Add the spices (cinnamon, nutmeg, clove powders) and sauté for 1 minute.
- Turn off the flame and let the mixture cool down.
- Add the cooled mixture to a blender, add the vegetable stock and dates.
- Blend until you get a puree.
- Turn on the flame and add the blended mixture to the pan.
- Heat for a couple of minutes or more until the mixture starts simmering.
- Add salt and pepper to taste and turn off the flame.
- Add the coconut milk and garnish with coriander leaves and pumpkin seeds.
Notes
- Use either a clay pot or well-seasoned cast-iron skillet to prevent the onions from sticking to the pan.
- This is a no-oil recipe, so don’t add oil while sautéing. If the onions start sticking to the pan, add a bit of water.
- Use vegetable stock, if possible. You can make the stock by boiling peels/stems/leaves of various vegetables in water for at least an hour. For 1 cup vegetable pieces, use 4 cups water and reduce the quantity to 2 cups. Add a small piece of bay leaf, 1 clove, and 2-3 garlic cloves for a better flavor. You can use water if you don’t have vegetable stock, but the flavor profile will be different.
For the video recipe pls click here –