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Thursday, November 1, 2012

Pumpkin Soup

I have yet another pumpkin left from the halloween. So here I am making spicy pumpkin soup.




Ingredients:

  • Pumpkin - half of the small one
  • Unsalted Butter - 4 tbsp
  • Yellow Onions - 1 large
  • Garlic - 2 pods
  • Coriander Powder - 1/2 tsp
  • Red Chili Powder - to taste 
  • Vegetable Stock or water - 5 cups
  • Milk - 2 cups
  • Heavy Cream - to garnish on each serving.
  • Salt - 1 tsp or to taste

Directions
  • Cut the pumpkin in half, scoop out all the seeds and the stingy stuff. Bake it on 350°F until soft . This would take about 45 minutes. Peel the skin and roughly chop or mash the pumpkin. Keep aside.
  • In a soucepan, heat butter and add chopped onions and minced garlic.Saute till translucent.
  • Add Coriander powder, red chili powder. Mix well. ( I added just half a tsp of garam masala as well, just to give it a slight Indian touch ;) It is optional though. )
  • Add pumpkin and stock. Blend well and bring it to boil. Keep stirring ocassionally. Reduce the heat and cook for 10 minutes.
  • Let it cool. After cooling, blend in a blender till smooth.
  • Return it to the saucepan. Add salt and cook on low heat. 
  • Add milk while stirring. Cook for 5 minutes and turn off the heat.
  • Add a few drops of heavy cream over each serving. ( optional )
  • Serve it hot. You can serve it with croutons or garlic toast.

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