Feb 16, 2008

SPICY INDIAN PUMPKIN SOUP RECIPE

Spicy Pumpkin soup

Although there are not many Indian spicy pumpkin soups around I have managed to make a nice spicy pumpkin soup from recipes told to me adding a little flavour of my own

Ingredients (serves 6)
  • 1 tbs olive oil
  • 2 medium brown onions, diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces
  • 1L (4 cups) vegetable stock
  • 125mls (1/2 cup) thin cream (optional)
  • Salt & ground black pepper, to taste
Method
  1. Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.
  2. Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
  3. Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
  4. Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper. Serve with warm damper (see related recipe).
I checked out this Pumpkin soup Book that also comes with a CD set  which made some delicious and easy  recipes, which was a bargain at $9.99 USD
Preparation Time
20 minutes
Time
40 minutes
PUMPKIN SOUP RECIPE VIDEO
Pumpkin Soup - More amazing videos are a click away

2 ND RECIPE

Time: 15-30 mins


ROASTED PUMPKIN SOUP

Ingredients:
600 g - yellow pumpkin 100 g - onion 150 g - carrot 75 g - celery 75 g - leeks 50 ml - fresh cream salt and pepper to taste 1 - parsley sprig
Method:
  1. Peel and cut the pumpkin into chunks add some herbs and seasoning roast in an oven till golden brown.
  2. Saute the onion, celery, leeks and carrot add the roasted pumpkin add some vegetable stock, cook till the flavors mix
  3. Make smooth puree and strain it.
  4. Add fresh cream salt and pepper.
  5. Serve hot garnished with fresh cream and parsley sprig

2 comments:

Cooktop Oven said...

This is a great spicy soup recipe. Thanks!

January 23, 2009 at 4:14 PM
quixxxie said...

Your recipe is perfect, but as a change I once treid putting grated ginger toward the last 30 minutes on the heat, and it was splendid. Gives a nice crunch to a soft spicy soup.

January 18, 2011 at 1:52 AM

Google+ Followers

Indian food uses spices and herbs that not just give it its distinctive taste and flavor but are also great for your health. Turmeric has been linked to cancer-prevention, ginger for coughs and colds and so on... Spices supply calcium, iron, vitamin B/C, carotene and other antioxidants.

So enjoy Indian food while the ingredients help your system!
------ (((( Indian Curry Recipe book.com ))))))))) ----

Enter your email address:

Delivered by FeedBurner

Subscribe to INDIAN CURRY RECIPES by Email

Comments Moderated

All spam comments on this blog will be moderated before posting and deleted if considered spam. Please Email the author on this blog if you wish to swap or exchange links.