Puréed Pumpkin Soup


Serves: 4
Total Calories: 91

Ingredients

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) potato, 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 pepper, 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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 91
Calories from Fat: 33

This Puréed Pumpkin Soup recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Soups
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Carrot-Ginger Soup
Cashew Corn Soup in Chicken Broth
Chicken Soup with Chayote Squash
Chicken Soup with Cream-Style Corn and Green Chili Peppers
Chicken Soup with Ginger and Coconut Milk
Chickpea Soup with Chicken Broth
Chilled Chickpea Soup
Chilled Potato Soup
Chilled Roasted Vegetable Soup
Chunky South Indian Tomato Soup
Classic South Indian Ginger Soup
Creamy Almond-Poppy Seed Soup
Creamy Tomato Soup
Curried Green Pea Soup
Fast Black Bean Soup, Indian Style
Fragrant Yogurt Soup
Goan Caldo-Verde Soup with Cauliflower
Goan Shrimp Soup
Mulligatawny Soup
Mysore Coconut Soup
Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
Quick Lentil, Barley and Vegetable Soup
Quick Puréed Root Vegetable Soup
Quick Sindhi Split Pigeon Pea Soup with Tamarind
South Indian Buttermilk Soup
South Indian Lemon Soup with Mung Beans
South Indian Tamarind Soup
Spicy Chicken Broth
Spicy Lamb Broth
Spicy Shrimp with Coconut Milk and Tomato
Spicy South Indian Vegetable Soup with Tamarind
Spinach Yogurt Soup
Tomato Soup with Fresh Curry Leaves
Tomato Soup with Sautéed Vegetables
Tomato Soup with Yellow Mung Beans
Traditional South Indian Split Pigeon Pea Soup
Vegetable Soup with Yogurt and Coconut
Vegetarian Broth
Yellow Mung Beans and Spinach Soup with Sizzling Cumin Oil
Yogurt Soup with Flame-Roasted Eggplant




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