There are days when soup and salad is required to feel light. They are useful the days you don’t feel like spending a lot of time in the kitchen. This is a no nonsense , no glamorous home made soup by your’s truly. When I have pumpkin in hand , its usually either sambar or sabri for roti. But this soup took birth with whatever I had and came to my mind.
Need –
- Pumpkin – Peeled and diced
- Salt
- Pepper
- Red Chilli – 1 (depending on the pumpkin size)
- Garlic – 2 cloves
- Coconut milk or powder.
- Oil
- Cinnamon powder – 1 tsp
- Mint Leaves
- Milk – 1/2 cup
Process –
- Peel and chop the pumpkin. Add salt , peeled garlic ,cinnamon powder, red chilli and oil to it
- Toss and bake for 10 – 15 minutes at 180 degrees.
- When done , cool and puree it .
- In a pan pour the puree , add the coconut powder and milk. Skip milk if adding coconut milk. Simmer and bring to boil. Adjust salt and pepper.
- Add chopped mint leaves and serve. Mint adds a refreshing flavour .
- Add coriander leaves as well or you can roast them a bit towards the end with the pumpkin.
- If you have neither coconut powder or milk, just add plain grated coconut while grinding.
TamarindtoAmchur 