Wednesday, June 8, 2011

Pumpkin soup

Pumpkin or kaddu is not one of my favorite vegetable. But, we saw it in the vegetable market the other day, bought it and brought it.
I started thinking of making this humble vegetable, tempting. Since I wanted to drink something rich and creamy, I decided upon making the Pumpkin soup.

Serves 2 hungry persons

1. Medium pumpkin- cubed and diced
2. Medium sized potato- peeled & diced
3. Medium sized onion/shallots- chopped
4. Spring onions- chopped, about a cup
5. Garlic- 2-3 cloves, chopped
6. Salt to taste
7. Nutmeg powder-1/4 teaspoon (you can add more if you prefer)
8. Cayenne pepper- 1/2 teaspoon
9. Olive oil- 1 Tbsp (tablespoon)

1. Take a pressure cooker. Pour the oil.
2. Heat olive oil and add cayenne pepper.
3. When it pops, add pumpkin, onions and garlic.
4. Fry it for about a minute or so, then add potatoes and spring onions & salt.
5. Add about 2 cups of water/vegetable stock. Cover and cook for atleast 10 minutes or till minimum2 whistles.
6. Cool the cooker. Remove cover
7. Pumpkin should be fork tender and not mushy. Blend all the ingredients in a normal mixer or with a hand blender.
8. Transfer the contents to a thick bottomed pan and put on a medium slow flame. Add more water if the soup looks too thick.
9. Add the nutmeg. Cook for a minute or so.
10. Serve hot with any kind of bread, or none if desired.

Serving suggestion: Put sour cream or thick yogurt & a sprig of parsley for decoration.

I had mine without any of these. It still tasted good.

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