in India, Soup Recipes

Indian pumpkin soup

updated

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin(s), peeled, pitted, diced
  • 1 tbsp butter
  • ¼ tsp mustard seeds
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp coriander, ground
  • 1 pinch of cinnamon
  • Ginger
  • Sugar
  • nutmeg
  • 2 carrots
  • 2 potatoes
  • 1 garlic clove(s), squeezed
  • Salt
  • cream
  • Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the butter and add the mustard seeds. When they pop in the pot, add all the other spices. Then add the garlic clove and the vegetables and sauté for 5 minutes. Add 750 ml of water, season with salt, and simmer gently until the vegetables are tender. Purée the soup with a hand blender. Season to taste with sugar, nutmeg, and vegetable stock. Finish with parsley and cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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