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.
TEALTHY: Tasty & Healthy 