Its cold today and I have a lot of pumpkin to get through.
Time for soup.
I love pumpkin soup, I love the velvety texture and its warming qualities. It was the first thing I ever learnt to cook. I may have used a different recipe back then but it was still good. These days I particularly enjoy pumpkin soup with Indian spices. The below recipe may seem a strange mixture including both milk and soy sauce with the spices but it really does work. The soy brings out the sweetness of the pumpkin and the milk makes it rich and unctuous. Try it, it’s the perfect way to make a dint in your pumpkin mountain.
Pumpkin Soup (Serves 2)
- 1 onion
- ½ stick celery
- 1tblspn olive oil
- 500grms pumpkin
- ½ tspn cumin seeds
- ½ tspn turmeric
- ½ tspn soy sauce
- A pinch of garam masala (good quality)
- About ½ cup of milk (or stock or water depending on taste – Milk gives a rich soup which I particularly enjoy but stock or water can also be enjoyable)
- Salt and Chilli powder mix (optional – I really enjoy this soup seasoned with a mixture of salt and chilli powder)
In a medium sized (or large if you are making soup for more than 2) saucepan boil the pumpkin with the turmeric until cooked. Drain and rinse out saucepan. Meanwhile heat the oil in a fry pan. Add the cumin seeds and fry for about a minute. Add the onion and celery and cook until soft but not browned. Add soy sauce and remove from heat. Combine with the pumpkin, garam masala and milk and blend. Heat and check for seasoning before serving.
Note: For a recipe for Garam Masala please see my post titled: Eggplant – The perfect pot plant? http://suburbantomato.com/2011/04/eggplant/
For another great pumpkin recipe click here: http://suburbantomato.com/2011/05/pumpkin-muffins/