Pumpkin Soup Indian Style

Pumpkin Soup Indian Style

Pumpkin Soup Indian Style

Hello World!

Oh, I can still blog! Who would have thought, after (I have to go check) – wait, what, 2 months??? No way! How did that happen? I promise, dear readers (if there are any of you still out there!), that I won’t let my business (which, by the way, is becoming a huge success, thank you for asking) get in the way anymore. I have been cooking and eating delicious food, so blogging will continue.

Delicious food like above, from delicious days, the book. Now, I do have a love affair going on with pumpkins (or squash, or gourds) as you might remember, so this recipe from Nicky’s book (I am friends with a real cookbook author, how cool is that?) was one of the first I tried – aside from the recipes I was lucky enough to receive months earlier to test and have been going back to all summer long. I made a lot of diners here in Rome very happy, I might add.

One of the best aspects of Nicky’s recipes is that they are suitable for seasoned cooks and absolute beginners alike. If you have been in a kitchen for more than just a couple of times, these recipes deliver a great base, a new idea that you can build around and vary according to what you have on hand and still get great results. And if you don’t feel adventurous or this is the first time you are using your kitchen (this book is definitely a good one to start cooking with) just follow the recipe and surprise yourself.

Pumpkin soup Indian style
slightly altered from original recipe in delicious days, the book
serves 4

prep: 10 mins
cook: 20 mins

hokkaido pumpkin, a smallish sized one around 1000g
onion, 1
garlic, 1 clove
ginger, fresh, a 2cm piece
ghee, 2 tbsp
yellow curry paste, 1 tbsp
garam masala spice mix, 1 tbsp
coconut milk, 1 can (400ml)
vegetable broth, 600ml
brown mustard seeds, 2 tbsp

Wash and cut up the pumpkin. Get rid of the seeds and the fibers. If you are using a hokkaido, no need to peel. Cut the pumpkin into chunks. Dice the onion and the garlic, finely mince the ginger.

In a big pot, heat up the ghee. Roast the onion and the garlic, add the ginger, curry paste and the garam masala mix, wait till the aromas are released. Add the chunks of pumpkin, roast for a couple of minutes. Add the coconut milk and the broth. Cook for about 15 minutes, till the pumpkin pieces have become soft. Mash finely with a stick blender, till no chunks are left.

Dry roast the mustards seeds in a pan and decorate the soup in individual bowls with them. Definitely eat with good, heavy, country bread (or naan, if you can lay your hands on some) and drink a full bodied and aromatic white wine with it.