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!
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
- Steam-cook pumpkin, carrot and green chili in a pan or pressure cooker until very soft.
- 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.
- Blend pumpkin, carrots and onions in an electric blender by adding 1.5 cups of water. Blend until smooth.
- 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.
- To serve, add some cream and crushed black pepper on top.