SPICY PUMPKIN SOUP

Pumpkin soup with WM

 

Soup is something which my husband and I can have any time of the year. With this pumpkin soup, we had middle eastern inspired chicken salad which I have to say was the best! Salad or something grilled is what we always prefer with a soup.

Now, the recipe:

INGREDIENTS:

Indian pumpkin small size (or any of your choice)-  1 chopped into cubes

Water- 3 cups

Garlic- 3-4 cloves chopped

Ginger- 1 Tbsp chopped

Rice bran oil- 1 TbSp

Pink Himalayan salt – to taste

Kashmiri chilly powder- 1 Tsp

Turmeric powder- 1/4 Tsp

Cumin seeds- 1/2 Tsp

Red onion- 1 small chopped

 

METHOD:

In a bowl, cook pumpkin with 3 cups of water. Leave it aside. In a hot pan, add oil, followed by onion, garlic, ginger and cumin seeds. Sauté. Once the onion turns light brown, turn to low heat, add chilly powder and turmeric. Sauté until the raw smell is gone. Add this mixture into the cooked pumpkin. By using a hand blender, blend really well. The delicious soup is ready.

Pumpkin soup closeup with WM

 

 

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