I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Try This Easy and Quick Winter Warmer Soup
I had a portion of pumpkin left in my kitchen that inspired me to make this awesome soup. While sipping it, I felt what a blessing it is to enjoy cold winter with this hot and spicy puree.
|Prep time||Cook time||Ready in||Yields|
Four bowls of soup
Read More From Delishably
- 1 bowl chopped pumpkin, skin removed
- 1/2 cup chopped onion
- 1 tomato, chopped
- 1/4 tsp cumin seeds
- 8 peppercorns
- 1 green chili, not so spicy
- 1/2 tsp butter
- 1/4 tsp oil
- 1/2 tsp sugar
- 1/4 inch cinnamon stick
- a tiny piece nutmeg, optional, gives nice flavor
- 1 tbsp lemon juice
- salt to taste
- 2 pinches red chili powder or Kashmiri red chili powder, for garnish
- a few chopped spring onion greens, for garnish
- 1 tbsp fresh cream, garnish
- Wash pumpkin. Remove the skin. Chop the flesh and collect it in a bowl.
- Heat butter and oil in a deep pan. Add cumin seeds, peppercorns, and cinnamon stick. Sauté until the cumin sizzles.
- Throw in chopped onions and stir-fry until they turn transparent. Add slit green chilies and chopped tomatoes and continue sautéing until tender.
- Add chopped pumpkin and salt and sauté for 2 minutes. Pour in 2 cups of water, bring to a boil, and simmer for 3-4 minutes. Put on the lid for faster cooking. When the pumpkin is soft, set it aside to cool.
- Put the soup into a blender. Add a tiny piece of nutmeg and grind it to a smooth puree. Strain.
- Pour the puree into a pot, add 2 glasses of water and sugar. Boil for 2-3 minutes, stirring occasionally. Add salt to taste. Squeeze in the lemon juice and stir once.
- Your pumpkin soup is ready to serve. Pour equally into four bowls and garnish with some fresh cream, a pinch of red chili powder, and a few chopped spring onion greens. Enjoy sipping this creamy hot soup!