This soup has been there in my drafts for more than two weeks now. I had avoided posting the recipe because the photographs didn't turn out that good. But now I have no other option but to post this as I will not be cooking anything major for the next few days. The reason for this is my kitchen is undergoing a revamp again. And this time, they are changing the tiles. So I have kind of made a make shift kitchen in my dining area. Right now I am finding it extremely difficult to cook anything properly. But I am hoping that things should settle down in the next few days. Till then you will have to make do with this soup.
If you browse through the recipe categories on my blog, you will notice that I am not much of soup kind of person. But during the past few weeks, the temperature here has taken a plunge. All though the whether is not all that severe, there is still that chill in the air which at times, makes you want to curl in that shawl. A chill that makes you crave for a bowl of hot soup.
I was introduced pumpkin soup by my neighbor only a few months back. Before that I didn't even know that pumpkin soup existed. Leave alone taste it. To me, this soup was an acquired taste. I remember making a sorry face, when I took my first sip. And then the taste slowly grew on me during the 3rd and the 4th. It was only after finishing off half the bowl, I had realized that I actually liked the soup. After that, I started having pumpkin soup from time to time. No. I didn't make it. It was always delivered to me by this friendly lady.
It was on a few weeks back that I decided to try making this soup at home. But instead following my neighbor's recipe, I decided to give this soup a south Indian twist. I knew that the combination of coconut and pumpkin went very well together. So I just thought of adding some rasam powder for the spice and Some how this soup turned out very aromatic. S who is one of the most fussy eaters, had two bowls of this soup. I even gave this soup to Purvi with rice and she absolutely loved it. I am not sure if I have reinvented the soup or the rasam. But then, who cares as long as it turns out tasty.
Pumpkin soup recipe:
Preaparation time: 20min
cooking time- 15min
Pumpkin- 1/2 of 1large, peeled and cubed
Rasam powder home made or MTR- 1-2 tsp
Tamarind paste- 2tsp
Salt to taste
Coconut milk- 3 tbsp+to garnish
Fresh Grated coconut- 1tbsp
Cumin seeds- 1 tsp
Vegetable stock- 1 cup
- Cook the pumpkin cubes in enough water till tender and cool completely .
- Drain the cooled pumpkin cubes and reserve the water.
- Blend the pumpkin cubes along with the grated fresh coconut and cumin seeds to a fine puree. Add the drained water if required.
- Transfer the pureed pumpkin to a sauce pan and add the vegetable stock, tamarind extract, salt and jaggery and bring the mixture to a boil
- Add the rasam powder and coconut milk and allow the mixture to simmer for 5 more min
- Take off the heat and serve hot garnished with some additional coconut milk.
This soup will go straight to Nancy's wonderful, YBR event