Puréed Pumpkin Soup: The Best Puréed Pumpkin Soup Recipe from Cook'n

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	Puréed Pumpkin Soup

Serves: 4

(Pethae ka Soop)
Category: Vegetable Soups, Vegan
Makes 4 to 6 servings
Flavored with some of the most fragrant Indian seasonings, this pumpkin soup can be served at a Thanksgiving feast or an autumn harvest meal. Most of the ingredients can be found in the supermarket. The flavor burst the spices add makes it worth a quick trip to the Indian market.

Print this Recipe

   1/2 pound pumpkin, peeled, seeded and coarsely chopped, or 1 (15-ounce) can pumpkin (not pumpkin pie filling)
   1/2 pound round white (or any) potatoes, coarsely chopped
   1 large onion, coarsely chopped
   4 to 6 quarter-size slices peeled fresh ginger
   1 clove fresh garlic (large), peeled
   1 to 3 fresh green chili peppers, such as serrano, stemmed
   1/4 teaspoon ground turmeric
   1/2 teaspoon salt, or to taste
   5 to 6 cups water
   1 teaspoon fresh lime juice or lemon juice
   1 tablespoon vegetable oil
   1 teaspoon cumin seeds
   1 teaspoon fennel seeds, coarsely ground
   1/2 teaspoon fenugreek seeds, coarsely ground
   1/4 teaspoon kalonji seeds

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1. Place the pumpkin (if using fresh), potatoes, onion, ginger, garlic, green chili peppers, turmeric, salt, and 4 cups water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer, until the vegetables are soft, about 30 minutes. (If using canned pumpkin, mix it into the soup in step 2, after it has been passed through the food mill or processed.)

2. Let cool, and pass soup through a food mill into a bowl or process in a food processor. Return to the pan and mix in the lime juice. Mix in 1 to 2 cups water and boil over high heat about 2 minutes. Adjust the seasonings.

3. Heat the oil in a small nonstick wok or saucepan over medium-high heat and add all the seeds; they should sizzle upon contact with the hot oil. Quickly mix the spiced oil into the soup and simmer about 5 minutes to blend the flavors. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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