Pumpkin soup

Halloween is just around the corner and already there are a lot of pumpkins in  the market. I happened to get this big juicy pumpkin a couple of days ago and after making our traditional south indian “Avial’ and ‘Olan’ dishes, wanted to try my hand at something different. Read up a lot of blogs and came across this simple soulful soup from Padmajha. Thank you for this recipe PJ. I did not make any changes to this recipe and we devoured this yummy soup on a cold Texan evening..Bliss! Try it out.

Ingredients

Pumpkin cubes – 2 cups
Tomato – 1 large
Ginger – a large piece,minced
Salt and pepper to taste
Spring onions – a little – finely chopped
Sesame seeds – toasted to garnish

Method

  1. In a large microwave proof bowl put in the pumpkin cubes and add enough water to cover the pieces.
  2. Microwave on high for 3 minutes or till soft.[Pumpkin gets cooked fast]. Keep aside.
  3. In another bowl blanch tomato.
  4. Once done put in the minced ginger and cover and keep aside.
  5. When the pumpkin and tomato are cool,puree it with the water[and ginger] used to blanch the tomato .
  6. Return the puree to the microwave proof bowl,add salt and adjust consistency by adding water if required.
  7. Microwave on medium for 2 minutes or till it comes to a boil.Let it stand for another 2 minutes.
  8. Serve hot garnished with pepper powder, spring onion greens/toasted sesame seeds.

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