Pumpkin soup

Soup is the song of the hearth… and the home.” – Louis P. De Gouy, The Soup Book (1949)

I love soups. A warm bowl of soup with a dash of pepper and some bread always hits the spot. At a restaurant, if they have an interesting vegetarian soup, I always try it. I have to mention here the Minestrone soup at Amici’s restaurant in Dublin, California. Chances of catching me red-handed relishing their Minestrone soup and Margarita Pizza on a Friday night – very high.

Until very recently, pretty much the only soup I made at home was tomato soup and that too only when flu hit the house. Now I am trying different soups and really enjoying it. It also gives me a respite from the usual roti-subzi-daal-chaval type of meal. Pumpkin from Halloween and the November nip in the air provided the much needed inspiration to make this Pumpkin soup. Goodbye Fall, hello Winter!

Pumpkin soup

3 cups chopped pumpkin (large pieces)
1 cup chopped carrot (medium size pieces)
1 medium size chopped onion
1 small green chili (optional)
¼ cup mint leaves
¼ cup cilantro/coriander leaves/hara dhaniya
¼ cup cream
½ tea spoon crushed pepper
1 tea spoon salt

  1. Steam-cook pumpkin, carrot and green chili in a pan or pressure cooker until very soft.
  2. Shallow fry onions for 8-10 minutes. Add mint and coriander leaves and fry for another minute or so. Switch off the stove and let the onions cool down to room temperature.
  3. Blend pumpkin, carrots and onions in an electric blender by adding 1.5 cups of water. Blend until smooth.
  4. Pour the blended soup in a pot. Add salt and ¼ tea spoon of crushed black pepper. Add some more water if the soup is too thick. Cook for 5 minutes.
  5. To serve, add some cream and crushed black pepper on top.