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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