PUMPKIN SOUP
My youngest grand daughter was three months old when we visited her at Portland during the Pumpkin Fest season. We cooked pumpkins every other day and enjoyed many spicy as well as sweet dishes ranging from Sambar to Halwa making the best use of the season. My little grand daughter's happy face as she relished the simple Pumpkin Soup with a click of her tongue after every spoonful will always remain fresh in my mind.
INGREDIENTS
Pumpkin - 1 Small ( To make 4 cups when chopped )
Fresh ginger ( finely chopped ) - 1 tsp
Garlic - ( Peeled and chopped ) -1 tsp
Salt - 1 tsp
Pepper powder - 1/4 tsp
Cinnamon ( Optional ) - 1'' piece
Olive oil or Sesame oil - 1 tbsp
METHOD
1. Wash, peel and chop Pumpkin into cubes.
2. Heat oil - I like using Sesame oil - add cinnamon, ginger and garlic and saute till it emanates a pleasant aroma.
3. Stir in the Pumpkin cubes and roast for two or three minutes till a few pieces acquire reddish brown patches here and there.
4. Cover the pumpkin cubes with water and cook on medium flame till the vegetable becomes mushy.
5. Remove the cinnamon stick after the vegetable cools down , and blend the mushy pumpkin adding enough water depending on the consistency required. I added 5 cups of water to obtain a thick soup.
6. Add salt and cook the thick soup and switch off flame when it is about to boil.
Garnish with a dash of pepper powder and the Baby Friendly Pumpkin Soup is ready to serve.
Garnish with roasted pumpkin seeds for older children and adults.
The crunch you get now and then lends an interesting texture to the smooth and silky thick soup.
My youngest grand daughter was three months old when we visited her at Portland during the Pumpkin Fest season. We cooked pumpkins every other day and enjoyed many spicy as well as sweet dishes ranging from Sambar to Halwa making the best use of the season. My little grand daughter's happy face as she relished the simple Pumpkin Soup with a click of her tongue after every spoonful will always remain fresh in my mind.
Pumpkin - 1 Small ( To make 4 cups when chopped )
Fresh ginger ( finely chopped ) - 1 tsp
Garlic - ( Peeled and chopped ) -1 tsp
Salt - 1 tsp
Pepper powder - 1/4 tsp
Cinnamon ( Optional ) - 1'' piece
Olive oil or Sesame oil - 1 tbsp
METHOD
1. Wash, peel and chop Pumpkin into cubes.
3. Stir in the Pumpkin cubes and roast for two or three minutes till a few pieces acquire reddish brown patches here and there.
6. Add salt and cook the thick soup and switch off flame when it is about to boil.
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